Chilled Pea and Avocado Soup with Dilmah Moringa, Chili, Cocoa and Cardamon

Chilled Pea and Avocado Soup with Dilmah Moringa, Chili, Cocoa and Cardamon
Chilled Pea and Avocado Soup with Dilmah Moringa, Chili, Cocoa and Cardamon

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Peter Kuruvita

  • Sub Category Name
    Soups
  • Recipe Source Name
    Tea infused
  • Festivities Name
    Winter
    Autumn

Ingredients

  • 1 slice of stale, rustic bread
  • 500g fresh peas (or frozen, defrosted)
  • 2 garlic cloves, peeled
  • 1 cucumber, peeled and roughly chopped
  • 2 ripe avocados, peeled, halved and destoned
  • 50g pea shoots, plus extra to serve
  • 8 Dilmah Moringa, chili, cocoa and cardamon tea bags
  • A small bunch of mint, leaves picked
  • A small bunch of parsley, stalks trimmed
  • 600ml vegetable stock infused for 10 minutes with the tea bags and chilled
  • Sherry vinegar, to taste
  • Plain yoghurt, extra-virgin olive oil and crusty bread, to serve

Methods and Directions

  • Put the bread with 2 tablespoons of water in a bowl and leave it to soften.
  • Blanch the peas (fresh only) in boiling water for 3 minutes, then quickly drain and run under cold water.
  • In a blender, blitz the peas, garlic, cucumber, avocados, shoots, chillies, herbs, stock or water and wet bread until smooth. Season and add the vinegar. Chill for about 30 minutes.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 15/06/2021