2 reife Avocados<\/p>\n\n\n\n
500 ml veggie stock<\/p>\n\n\n\n
1 small can corn (150g)<\/p>\n\n\n\n
1 red pepper<\/p>\n\n\n\n
1 garlic clove<\/p>\n\n\n\n
1 1\/2 TS cumin seeds<\/p>\n\n\n\n
1 green peperoni (optional)<\/p>\n\n\n\n
1 big cucumber<\/p>\n\n\n\n
3 spring onions<\/p>\n\n\n\n
3 sticks basil<\/p>\n\n\n\n
2 limes<\/p>\n\n\n\n
1 SS apple vinegar<\/p>\n\n\n\n
1 SS cr\u00e9me fraiche (or vegan cream or tofu pur\u00e9)<\/p>\n\n\n\n
4 SS olive oil<\/p>\n\n\n\n
salt and pepper<\/p>\n\n\n\n
Preparation<\/strong><\/p>\n\n\n\n Toast the cumin seeds for 2 minutes in a medium heated pan, without fat. Take them out and let them cool down and grind them. If you like this soup to be a little bit spicy, use a green chili\/peperoni. Wash it, take the pits out and cut it into small pieces. Peel the cucumber, take the pits in the middle with a spoon out and cut it in tiny pieces. Wash the spring onions, cut them in fine slices, squeeze the limes and wash the basil sticks.<\/p>\n\n\n\n Cut the avocados in half, take the pit out and put the avocado pulp together with the lime juice, the onions, the cucumber and the chili into the mixer. Add the creme fraiche, the vinegar, the veggie stock, salt and blend it to a smooth creamy soup. Season it with pepper and salt and put it in the fridge for 10 minutes.<\/p>\n\n\n\n During this time, wash the red pepper, cut it in quaters, take the pits out and cut it in small cubes. Let the corn drip of and chop the garlic. Heat a pan with olive oil at medium fire and roast the corn until it gets golden. Add the red pepper and roast them for 5 more minutes, than add the garlic and again stir it and roast it for 2 more minutes. Season with salt and pepper, let it coll down a bit and decorate the soup on top with this crunchy mix.<\/p>\n\n\n\n
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