VanVacter Recipes

Instructions

1. Heat avocado oil in a medium saucepan over medium/high heat and add chopped onion. Sauté for 5 minutes, then add garlic, ginger and 2 of the peppers. Sauté for another 5 minutes. Add stock and simmer for 10 minutes. While vegetables and stock are simmers, peel and pit avocados. Chop avocados and toss them in the juice of 1 lime. Place half the avocados in the blender. Add stock and vegetable mixture to blender and puree until smooth. Chill for 2 hours.
2. To make cilantro cream, mix sour cream and half and half together. Add chopped cilantro, the remaining chili pepper, ground coriander and salt to taste. Chill until ready to use.
3. Cut radishes in small julliene and toss with olive oil, the juice of half a lime and salt to taste. Chill until ready to use.
4. Taste chilled soup and add salt and lime to taste. Ladle into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of jullienned radishes.