Makes 4 cups -- 4 to 6 servings
This blend of ingredients is an example of combining many flavor elements, including sweet, salty, acidic, and hot. The soup is delicious on its own, but with the topping it's decidedly memorable. Serve in small portions as a first course rather than as a main course.
For the soup
2 ripe avocados
1 cup vegetable stock, or more as needed
1 cup fresh orange juice
½ cup plain yogurt
¼ cup fresh cilantro leaves
¼ cup finely chopped red onion
1 tablespoon orange zest
1 tablespoon minced fresh ginger
2 cloves garlic, minced
Pinch of red pepper flakes, or to taste
Salt and freshly ground pepper to taste
For the chutney
3 tablespoons orange marmalade
2 teaspoons red wine vinegar
1 tablespoon minced red onion
1 clove garlic, minced
? teaspoon red pepper flakes, or to taste
? teaspoon salt, or to taste
Purée all the soup ingredients in a blender until smooth. Refrigerate in a covered container until chilled, at least 3 hours, before serving. Thin with more vegetable stock as desired. Taste and adjust the seasoning.
Meanwhile, stir together all the chutney ingredients in a small bowl; taste and adjust the seasoning. Cover and refrigerate.
Drizzle each serving with about 1 tablespoon of the chutney mixture.
Refrigerate this soup and the chutney in separate covered containers for up to 2 days. Before serving, stir in vegetable stock or water to thin as desired.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.