COLD AVOCADO AND COCONUT SOUP WITH PRAWN KEBABS
Looking for new cold soup ideas? Try this Cold avocado and coconut soup served with prawn kebab, perfect for refreshing your summer!
Avocado - 2, pitted and peeled
Garlic - 1 clove
Chicken stock - 600 ml
Coconut milk - 200 ml
Cucumber - 1, deseeded and diced
Wasabi - paste
Prawns - 4 king, ready to cook
Olive oil - 2 tbsp
Tomato - 2 peeled and diced
Coriander - to garnish
Preparation time - 1 h 10 m
Cooking time - 10 m
Recipe category - First course
Recipe yield - 4
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.