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Chilled Avocado Soup with Kimchi-Laced Breadcrumbs Recipe

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This recipe for Chilled Avocado Soup with Kimchi-Laced Breadcrumbs is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 avocados, halved, pitted, peeled and chopped (400 g)
2 c. chicken broth
1/3 c. heavy cream
2 T. fresh lemon or lime juice
Salt to taste
2 slices white bread 11x13 cm
1 T. olive oil
1/2 tsp. Korean red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. kimchi, finely chopped
Directions:
Directions:
Place avocado in a food processor. Add broth starting with 1 1/2 c., heavy cream, lemon juice and salt. Puree until smooth. Transfer soup to a 4-5 c. measuring dish; add more broth if you want a thinner soup. Cover and chill for a few hours. Toast bread and cut into pieces. Place in food processor. Add kimchi and grind until well combined. Place oil in a skillet over medium heat. Add breadcrumb and kimchi mixture to skillet and cook, stirring constantly, for about 5 minute or until golden brown. Add salt and black pepper. Stir mixture until crisp. Transfer to bowl and cool. Pour soup into 4, 1 c. bowls. Sprinkle each serving with breadcrumbs.

 

 

 

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