Green Kitchen Travels: Healthy vegetarian food inspired by our adventures

Author:Frenkiel, David & Vindahl, Luise [Frenkiel, David]
Language: eng
Format: azw3
Tags: ebook
Publisher: Hardie Grant Books
Published: 2014-09-14T16:00:00+00:00

When we wrote on the blog that we were going to travel to California, we soon got an email from a reader inviting us to her family’s avocado orchard. It was the first (and only) time we had picked avocados fresh from the trees and it was a truly memorable experience for me – but perhaps in some ways, one David would prefer to forget. While we were walking among their trees, they warned us (in a surprisingly relaxed manner) to look out for the rattlesnakes that were lurking on the ground. David is terrified of snakes and after that comment he lost interest in the avocado experience and focussed only on where he was putting his feet. We left the farm with more avocados than we could ever eat, and after two days of delicious sandwiches and guacamole, we started experimenting with warm and cold soups. Avocado soups are richer than almost any other soup, so smaller portions are usually enough. This version has tangy tones from yoghurt and lemon, heat from Tabasco and a Nordic twist with fresh dill. — Luise

SERVES 4 / V / GF

2 ripe avocados, halved and stone removed

finely grated zest of 1 lemon

4 tbsp lemon juice

½ small shallot, peeled

3 sprigs of dill, plus extra to garnish

3 sprigs of coriander (cilantro), leaves picked, or chive stalks, chopped, plus extra to garnish

4–8 drops of Tabasco or a pinch of ground cayenne

½ tsp sea salt

250 ml (8½ fl oz/1 cup) plain yoghurt (or use water or coconut water for a non dairy version)

To Serve

a drizzle of cold-pressed olive oil

60 g (2 oz/½ cup) pumpkin seeds, lightly toasted

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