Description

This Abidjan style avocado velouté is a fresh and exotic starter, perfect for hot summer days. Creamy avocado blends beautifully with the spiciness of chilli and the freshness of lime. A simple and quick delight to prepare with the Thermomix®! I often make this soup for a brunch with friends or as a starter at a dinner party. It is always very popular for its originality and lightness. Feel free to adjust the amount of chilli to your preference. A little crème fraîche adds an extra touch of creaminess. A real treat!

Ingredients (9 ingredients)

3 piece Avocado(s)

1 piece Onion(s)

2 piece Red chilli

Tabasco

5 cl Crème fraîche (thick)

2 piece Lime(s)

50 cl Chicken stock

1 c. à soupe Peanut oil

Salt

Preparation (8 steps)

Preparing the chillies

Seed the red chillies and cut them into thin slices. Set aside.

Preparing the avocado

Open the avocados in half, remove the stones and take the flesh of the avocados. Put it in a deep dish and sprinkle with lime juice.

Chop the onion

Thermomix® Setting

3 sec/Speed 5

Peel the onion, cut it into four and put it in the Thermomix bowl. Chop 3 Sek./Stufe 5.

Sauté the onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the peanut oil and sauté the onion 3 Min./120°C/Stufe 1.

180

Add the stock

Thermomix® Setting

5 min/212°F/Speed 1 100

Pour the chicken stock into the Thermomix bowl and bring to a boil 5 Min./100°C/Stufe 1.

300

Mix the soup

Thermomix® Setting

30 sec/Speed 10

Add the avocado with the lime juice, 3/4 of the chilli, a few drops of tabasco and the stock to the Thermomix bowl. Mix 30 Sek./Stufe 10 until a fine soup is obtained.

Finalize the soup

Thermomix® Setting

5 sec/Speed 4

Add the crème fraîche and salt. Mix in bursts 5 Sek./Stufe 4.

Cool and serve

Pour the soup into 6 glasses, sprinkle with the remaining chilli slices and refrigerate for 1 hour before serving.

Finished cooking? Great! 🎉

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About this recipe

Avocado velouté Abidjan style is a little sunshine and exoticism in a bowl. I discovered this recipe during a trip to Ivory Coast, where avocado is king. There, it is enjoyed in a thousand ways, but this version in cold soup particularly appealed to me. I brought the idea back in my luggage and adapted it to my kitchen, using my trusty Thermomix® for a perfectly smooth and creamy texture. The avocado, of course, is the star ingredient. It brings its richness, sweetness and incomparable creamy texture. Choose ripe avocados, but not too soft, for optimal taste. The onion, finely chopped, serves as an aromatic base. The red chilli, meanwhile, awakens the taste buds and brings a touch of warmth typical of African cuisine. Feel free to dose the chilli to your taste – a small amount is enough to enhance the dish without making it too strong. Tabasco, with its vinegary side, adds an interesting depth of flavour. Lime juice is essential to prevent the avocado from oxidising and to bring a tangy freshness that balances the richness of the avocado. Chicken stock, light and fragrant, serves as a liquid base for the soup. Finally, crème fraîche adds an extra touch of creaminess and softens the spiciness of the chilli. For preparation with the Thermomix®, it is important to follow the steps carefully. Finely chopping the onion allows for a homogeneous texture. Cooking the onion in peanut oil releases its aromas and softens its taste. The mixing step is crucial to obtain a perfectly smooth velouté. Feel free to mix longer if necessary. Adding the crème fraîche at the end preserves its freshness and texture. For a vegetarian or vegan version, replace the chicken stock with vegetable stock and the crème fraîche with a plant-based cream (soy, almond, etc.). You can also add other spices, such as grated fresh ginger, cumin or fresh coriander, to vary the flavours. This avocado velouté is best enjoyed cold, ideally after an hour in the refrigerator. Serve in verrines or individual bowls, decorated with a few chilli slices and possibly a sprig of coriander. It can be accompanied by crackers, breadsticks or small grilled toasts. It is perfect as a starter, as an aperitif or even as a light main course for a summer lunch. The avocado velouté keeps well in the refrigerator for 24 hours. It is best to prepare it on the same day for optimal freshness. You can also prepare the ingredients in advance (chop the onion, cut the avocado and sprinkle with lime juice) and keep them separately in the refrigerator until ready to prepare.