Informations:
For
Beginners
Cheap
Servings:
6
persons
Length:
50
minutes of cooking
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Ingredients:
3 avocados (ripe but not too soft)
the juice of a big lemon
3 red peppers (or yellow, or both)
1 l of cold vegetable broth
1 bunch of coriander
3 spring onions
1 clove of garlic
1 tablespoon of cumin seeds
1 tablespoon of cumin powder
some drops of tabasco
salt
Making:
Preheat the oven at 200°C (th. 5 approximately). When it is warm, cook the peppers. Turn them as soon as one face begins to swell up. Let them cook until they are limp and until all their sides are tanned. Put them in a salad bowl which you cover with a cloth. Cool down.
Peel and chop finely the onions and the garlic. Press the lemon juice.
Pick the leaves off the bunch of coriander and chop finely the leaves (keep the most beautiful ones to decorate).
Remove the peduncle of the peppers. Peel them, remove the white strands as well as all the seeds. Cut the pulp of pepper into thin strips, which you flavor.
Split the skin and the flesh of the avocados in two lengthwise, until you touch the central pit. "Undo" both parts in order to remove them from the pit and separate them. Peel the halves of the avocado, cut them in fragments and place them in the bowl of a blender. Reduce them to a fine puree in which you will immediately add the lemon juice.
Pour that purée into a bowl and mix with the broth until it gets creamy. If needed, you can add some water.
Then add the coriander, garlic, sliced onion, cumin powder, salt and Tabasco (according to your taste).
Serve cool into some individual glasses for a starter or into only one dish for the aperitif.
Bon Appétit !
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