From the Artful Vegan by Eric Tucker
I have loads of avos from the market this week, so I am looking forward to making this one!
Saffron Lime Ice:
Juice of 2 limes
1/4 tsp Saffron threads; soaked in 1/4 cup warm water for 20 minutes
1 tsp unrefined Sugar
1 tsp Hungarian or Spanish Paprika, toasted
1/2 cup Water
1/3 tsp Salt
Soup:
1/2 Yellow Onion, cut into 1/2" dice
4 cloves Garlic, peeled
1 Jalapeño Chile
3 ripe Avocado, peeled and pitted
8 Tomatillos, peeled
1/2 cup loosely packed cilantro leaves
1 tsp dried Oregano
1 Cucumber, halved lengthwise and seeded
1/4 tsp ground Nutmeg
1/4 tsp freshly ground Black Pepper
Juice of 1 lime
2 tsp light Miso
3 cups Water
Salt
Cayenne Pepper (optional)
1/3 cupslivered Almonds Toasted and very coarsely crushed for garnish
To make the ice, mix all the ingredients together in a bowl, and pour into a 2" deep pan. Freeze for 3 to 4 hours, until frozen solid.
To make the soup, heat a large nonstick sauté pan over high heat. Add the onions, garlic, and jalapeño. Dry-toast, stirring frequently, for 7 to 10 minutes, until half of the onions, garlic, and jalapeño are charred. Remove from the pan and let cool to room temperature. Peel and seed the jalapeño. Place the avocado in a mixing bowl with the cooled onion, garlic, and jalapeño. Add the tomatillos, cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, miso, and water. In a blender, or using a handheld immersion blender, blend the ingredients in batches until smooth. Add salt and cayenne pepper to taste. Refrigerate for 2 hours, or until well chilled. To serve, ladle the soup into 6 martini glasses. Sprinkle toasted almonds over the top of each. Scrape the saffron ice crystals off the pan with a fork, and place 2 tsp on each serving of soup. Serve immediately.