Snap, Sizzle & Cook

Sharing my love of food

Avocado Soup with Sesame-Feta Croutons

With temperatures close to 30 degrees and humidity levels rising to 80%, summer in Durban couldn’t be hotter and more humid. Unless you actually live in Durban, you’ll never understand or articulate “humid”.  I remember one incident when I stepped out of the car at Kingsmead Stadium and literally could not breathe it was so hot.

This blog post is inspired by the heat not only because we tend to lose our appetites when it’s hot, but also because it’s a wonderful light cold dish that tastes fresh and crisp just like its ingredients and its bound to cool you down. Ideal for those blistering days, it can be served either as a starter or as a main meal. As for my love affair with food and my challenging nature, I wrote in to Your Family Magazine in August 2012 and motivated why I would be a good candidate for their Recipe Test Team. I received an email a few days later asking if I would like to test an Avocado Soup for their December 2012 issue. Needless to say, I jumped at the opportunity and got cracking. With their permission I can share this wonderful recipe with you. The full recipe name is Avocado Soup with sesame-feta ‘croutons’
Serves 8, Prep time 20 minutes, Cook 10 minutes
You will need:
1 Tbsp (15ml) olive or avocado oil
1 onion, finely chopped
2 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
5 cups (1.25 litres) veg or chicken stock + extra
2 handfuls baby spinach
3 ripe avocados
Handful coriander leaves
Salt and ground pepper
Squeeze of lemon juice, to taste
¼ cup (60ml) lightly toasted sesame seeds
⅓ cup (80ml) Feta, cut into 1cm cubes
Handful watercress, to serve

Heat the oil over medium heat and sauté the onion, garlic and chilli for 5 minutes until soft. Add stock and bring to the boil for 3 minutes. Cool slightly.
Transfer the liquid to a blender and blend with the spinach, avocado and coriander until smooth. Add extra stock, to thin out to your liking. Season and add the lemon juice. Chill in the fridge until cool.
Spoon the soup into 8 serving glasses or bowls. Mix the sesame seeds through the Feta and serve on top of the Soup. Garnish with watercress.
Photograph by Gail Crouch


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