Chilled Lime and Avocado Soup is a traditional Mozambican recipe for a classic and refreshing no-cook soup of avocado flesh and lime in a vegetable stock base with pari-peri sauce. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Chilled Lime and Avocado Soup.
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Avocados are grown throughout Mozambique. It's a rather bland fruit and the lime and chilli is added to give it a bit of a zing. The resultant soup is very refreshing, particularly in hot weather.
Ingredients
2 medium avocados (must be very ripe)
1l vegetable stock
finely-grated zest of 1 lime
juice of 1 lime
1/2 tsp peri-peri sauce (or Tabasco sauce)
salt and freshly-ground black pepper, to taste
Method:
Halve the avocados and remove the stones (easiest done if you impale on a knife blade and pull out) then scoop all the flesh from the skins.
Finely dice about 1 tbsp of the avocado flesh, roll in the lime juice (this will prevent them from browning) and set aside for garnish. Place the remaining avocado flesh with the lime juice and lime zest in a food processor and the peri-peri sauce until completely smooth. Add half the vegetable stock and blend again.
Now add the remaining vegetable stock, season to taste and process once more. Place in the refrigerator and chill for at least two hours before serving. Garnish with the reserved, dice, avocado flesh.
