Zucchini & Avocado Cold Soup with Crispy Sticks
Zucchini & Avocado Cold Soup with Crispy Sticks
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For the crispy sticks
- 2 zucchinis (roughly chopped)
- 2 avocados - 1 avocado chopped and 1 avocado pureed
- 2 celery sticks (chopped finely)
- 1 medium onion (chopped finely)
- 1 cup peas
- 2 cup chicken stock
- 1 tbs grated ginger
- salt
- pepper
- oil
- 1 sheet puff pastry
- 1/2 cup grated asiago cheese
- 2 tbs chilly flakes
- 1 egg
Instructions
- 1
In a pan, heat two tbs oil and saute the ginger and onion until they are cooked through.
- 2
Add celery, zucchini and keep cooking for another 10 minutes.
- 3
Then, add the chicken stock and season with salt and pepper.
- 4
Once everything is cooked through, remove it from the pan and blend it to a smooth mixture.
- 5
Transfer it to a bowl and add peas, pureed avocado and the chopped avocado.
- 6
Let it cool down completely.
- 7
To make the crispy sticks, unfold pastry sheets on a lightly floured board.
- 8
Beat the egg with few drops of water to make a egg wash.
- 9
Use a pastry brush and brush the egg wash on the pastry sheet
- 10
Sprinkle cheese and chilly flakes over the surface and pat it down to make sure it sticks to the sheets.
- 11
Slice the pastry into thin sticks.
- 12
Very gently, either twist it or swirl it.
- 13
Transfer it to a baking pan and bake it at 400 F for about 15 minutes or until they are golden brown in color.
- 14
Sprinkle some lemon juice on the soup and serve it cold with the crispy spicy sticks or swirls.