A clean, simple, and vibrant green avocado soup inspired by an unseasonably warm winter’s day. This soup is a lovely soft shade of green, fragrant with fresh mint, cucumber, and almond milk. It gets heat from green habanero sauce, and lifted by freshly squeezed lime juice. A final adornment of honey and paprika spiced chickpeas and prawns makes this soup a new favourite of mine.
2 large ripe avocados, peeled and pitted
½ cup cucumber, diced
1 cup cold water
½ cup almond milk – or a milk of your choice or natural yoghurt
4 tbsp lime juice
½ tsp green habanero sauce – or Tabasco
1 large handful chopped mint leaves
3 ice cubes
1 tsp sea salt
For the prawns:
12 green (raw) prawns, peeled and de-veined
2 tbsp olive oil
½ tbsp smoked paprika
½ tbsp sweet paprika
Juice of half a lemon
1 tbsp honey
For the chickpeas:
1 cup cooked chickpeas, rinsed, drained
1 tbsp smoked paprika
1 tbsp honey
Extra cucumber, sliced into thin ribbons, to serve
Baby herbs, to serve
Extra virgin olive oil
Place all the soup ingredients into the bowl of a food processor or blender. Whiz until smooth. Adjust the thickness of the soup to your liking by adding more cold water. Season to taste. Transfer into a bowl or jug and pop into the fridge until ready to serve.
For the prawns, combine oil, smoked and sweet paprika, lemon juice, honey, and a pinch of salt in a bowl. Mix well. Add the prawns and toss to coat. Set aside to marinate while you prepare the chickpeas.
For the chickpeas, heat a few tablespoons of olive oil in a pan over medium-high heat. Add the chickpeas, paprika, honey and salt, and cook until golden and caramalised, approx. 5-8 minutes. Remove from heat and set aside.
Heat a non-stick fry pan over high heat. Add prawns and cook for 1-2 minutes each side or until cooked through.
To serve, divide the chilled soup between 4 entrée sized bowls. Top with ribbons of cucumber, a few spoonfuls of the chickpeas, and three prawns. Finish with a drizzle of extra virgin olive oil and some baby herbs.
Serves 4 as entrée