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Avocado, Cream and Basil Soup

By Richard Poynton - June 12, 2014

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Download the Avocado, Cream and Basil Soup recipe.

For 4
3 avocados – peeled and cut into cubes
1 onion – chopped
1 cup stock – chicken or vegetable
2 Tsp lemon juice
1 cup cream
Handful of fresh basil – finely chopped
Lemon zest
Salt and black pepper
Garnishes

Process the avocados, onion, stock and lemon juice in a processor. Pulse in the cream, basil and lemon zest. Season to taste.
Garnish with baby tomatoes, basil leaves and toasted pine nuts.
Serve chilled on a hot summer’s day.

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.


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