Chilled Red Pepper and Coconut Milk Soup

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Address:
5610 NW 12th Ave
Suite 214
Fort Lauderdale,
FL 33309

Preparation: 10 min

Cooking time: none

Servings: 4

Ingredients:

The juice and zest of 1 lime

2 avocados, peeled and coarsely diced

1 garlic clove

2 shallots

1½ jars roasted red peppers

2 tablespoons olive oil

2 cups coconut milk

1 tsp paprika

A pinch of ground ginger

2 tablespoon fresh chopped cilantro

Salt and pepper to taste

Drain the roasted red peppers.
Put the avocados, garlic, shallots and red peppers in a food processor. Puree the ingredients together.
Add the oil, the coconut milk and spices. Mix again for few seconds until the mixture becomes smooth. Add some water if necessary. Add salt and pepper to taste.
Pour the preparation in bowls, sprinkle the cilantro on top.
Keep the soup in the refrigerator until you are ready to serve.

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