Cold Avocado and Coconut Soup with Prawn Kebabs

 


Cold Avocado and Coconut Soup with Prawn Kebabs

INGREDIENTS

Avocado 2, pitted and peeled

Garlic 1 clove

Chicken stock 600 ml

Coconut milk 200 ml

Cucumber 1, deseeded and diced

Lime juice

Wasabi paste

Prawns 4 king, ready to cook

Olive oil 2 tbsp

Tomatoes 2 peeled and diced

Coriander to garnish

Preparation

Puree together the avocado and the garlic with a little stock.

Add the coconut milk, half the cucumber and stock until the desired consistency is achieved.

Season to taste with lime juice, salt and a little wasabi paste.

Chill for at least one hour.

Skewer the prawns onto kebab sticks, season with salt and ground black pepper and fry in hot oil for 1-2 min.

Transfer the soup into bowls, sprinkle with the tomatoes and the remaining cucumber, place the prawn kebabs on top and garnish with coriander.

 

 

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