Avocado Soup With Spicy Salsa: A Vikas Khanna Recipe

Avocado Soup With Spicy Salsa

This year has invigorated the inner chef in many of us. This year became a time to hone our culinary skills. While mums continued to experiment with a range of dishes, soups continue to be a winter favourite. With exotic ingredients becoming easily accessible through the most basic of online grocery apps, experimenting with global flavours is that much easier. We thought the onset of winters is the perfect time to bring you this exotic Avocado soup with spicy Salsa- a recipe by none other than the man who has done India proud through the Feed India initiative.

Avocado Soup with Spicy Salsa
(Serves 4)

1 vine-ripened red tomato
1 large red onion, finely chopped
2 tablespoons coarsely chopped fresh cilantro
1 fresh Serrano or jalapeño chilli, seeded and chopped
Juice of 2 limes
4 ripe Haas avocados, peeled, pitted and cut into chunks
2 tablespoons vegetable oil
3 cloves garlic, chopped
1 quart vegetable stock; more, if required
Salt to taste

Quarter and seed the tomato. Dice and transfer it to a bowl.

Stir in half of the chopped onions, cilantro, Serrano chilli, salt, and half the lime juice. Cover the bowl and put it into the refrigerator.
In a large non-reactive mixing bowl, toss the avocados with the remaining lime juice until evenly coated.
Heat the oil in a large saucepan over medium to high heat and add the remaining onions and garlic, and sauté. Stir continuously for about
5 minutes until the onions are translucent.
Add salt, avocados and stock. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes.
Remove from heat and purée in a blender, adding more stock if the mixture is too thick.
Refrigerate and serve chilled, topped with tomato salsa.

Excerpted from The Khanna Sutra by Vikas Khanna with permission from OM Books International.

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