Cold California Avocado, Sesame and Grilled Eggplant Soup

Avocado, Sesame, and Grilled Eggplant Soup Recipe from California

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

This Cold California Avocado, Sesame and Grilled Eggplant Soup is a refreshing and flavorful dish that is perfect for a hot summer day. The combination of creamy avocado, smoky grilled eggplant, and nutty sesame oil creates a unique and delicious flavor profile that will impress your guests.

History

This recipe is a modern twist on traditional cold soups, incorporating California flavors and ingredients. The use of avocado adds a creamy texture and healthy fats, while the grilled eggplant adds a smoky depth of flavor. The addition of sesame oil and soy sauce gives the soup a hint of Asian influence, making it a fusion of different culinary traditions.

Ingredients

4 eggplants
10 cloves garlic
0.5 cup sesame oil
0.5 stick butter
2 fennel bulbs, diced
2 yellow bell peppers, diced
4 leeks, white part only
1 spanish onion
1 inch-long piece fresh ginger, peeled and diced
0.25 cup lime juice
0.25 cup soy sauce
1.5 qt (1.42 liter) heavy cream
4 avocados, cut into pieces
10 cilantro sprigs
1 cup light whipping cream
1 cup mascarpone cheese
salt and pepper to taste

Garnishes

avocado slices
seeded and diced tomato
sesame seeds
cilantro sprigs
crumbled queso blanco cheese

How to prepare

Rub the eggplants with oil.
Puncture the eggplants and stud them with garlic cloves.
Grill the eggplants until cooked on all sides.
Split the eggplants in half and scrape out the seeds.
Reserve the flesh and discard the skin.
In a large saucepan, heat sesame oil and butter.
Add fennel, yellow peppers, leeks, onion, and ginger.
Cook until the vegetables are softened, about 8 to 10 minutes.
Chop the reserved eggplant and add it to the pan.
Adjust the seasoning.
Add lime juice and soy sauce, stirring to loosen the browned bits at the bottom of the pan.
Add heavy cream and bring to a boil.
Simmer for 10 minutes.
Add avocado and cilantro, and roughly puree the soup in batches.
Whip the cream and mascarpone cheese together until stiff.
Fold the whipped cream mixture into the soup.
Allow the soup to cool.
Adjust the seasoning.
Spoon the soup into bowls and garnish with avocado slices, chopped tomato, sesame seeds, cilantro, and queso blanco.

Variations

For a vegan version, omit the butter, cream, and cheese, and use coconut cream instead.
Add a kick of heat by adding a pinch of cayenne pepper or red pepper flakes to the soup.
Experiment with different herbs and spices, such as basil, mint, or cumin, to change up the flavor profile.

Cooking Tips & Tricks

Make sure to grill the eggplants until they are fully cooked and have a nice char on the outside for maximum flavor.

- Adjust the seasoning of the soup to your taste, adding more lime juice or soy sauce if needed.

- Be sure to whip the cream and cheese mixture until stiff peaks form for a light and airy texture in the soup.

- Allow the soup to cool completely before serving to let the flavors meld together.

Serving Suggestions

Serve this soup chilled in bowls garnished with avocado slices, diced tomato, sesame seeds, cilantro sprigs, and crumbled cheese. Pair it with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Grilling the eggplants adds a smoky flavor to the soup, while sautéing the vegetables in sesame oil and butter creates a rich and aromatic base. Whipping the cream and cheese mixture adds a light and airy texture to the soup.

Ingredient Substitutions

If you don't have avocado, you can substitute it with Greek yogurt for a creamy texture. You can also use olive oil instead of sesame oil for a different flavor profile. Feel free to customize the vegetables based on what you have on hand.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Simply garnish with the toppings before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve this soup in elegant bowls garnished with avocado slices, diced tomato, sesame seeds, cilantro sprigs, and crumbled cheese for a beautiful presentation. You can also drizzle a swirl of olive oil on top for an extra touch of elegance.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a sparkling water infused with cucumber and mint for a refreshing drink.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it gently on the stovetop over low heat, stirring occasionally until heated through. Do not boil the soup as it may cause the cream to curdle.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 350 calories, making it a satisfying and filling dish.

Carbohydrates

This soup is relatively low in carbohydrates, with most of the carbs coming from the vegetables and avocado. Each serving contains approximately 15 grams of carbohydrates.

Fats

The main sources of fat in this soup come from the avocado, sesame oil, butter, and heavy cream. Each serving contains approximately 25 grams of fat.

Proteins

This soup is not a significant source of protein, with only a small amount coming from the cream and cheese. Each serving contains approximately 5 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly vitamin C from the bell peppers and avocado, as well as potassium and fiber from the eggplant. It also contains iron, calcium, and vitamin A.

Alergens

This recipe contains dairy (butter, cream, cheese) and soy sauce, so it may not be suitable for those with dairy or soy allergies.

Summary

Overall, this Cold California Avocado, Sesame and Grilled Eggplant Soup is a nutritious and flavorful dish that is perfect for a light lunch or dinner. It is rich in healthy fats, vitamins, and minerals, making it a well-rounded meal option.

Summary

This Cold California Avocado, Sesame and Grilled Eggplant Soup is a unique and flavorful dish that is perfect for a light and refreshing meal. With a combination of creamy avocado, smoky grilled eggplant, and nutty sesame oil, this soup is sure to impress your guests and become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day in California, the sun shining brightly in the sky as I strolled through a bustling farmers market. The smell of fresh fruits and vegetables wafted through the air, tempting me with their vibrant colors and flavors.

As I wandered through the market, I came across a stall selling the most beautiful avocados I had ever seen. They were large and perfectly ripe, with a creamy texture that promised to melt in your mouth. I couldn't resist buying a few, thinking of all the delicious dishes I could make with them.

As I continued my stroll, I stumbled upon a stand selling grilled eggplants. The smoky, charred scent of the eggplants filled the air, drawing me in like a moth to a flame. I watched as the vendor expertly sliced the eggplants and grilled them to perfection, the rich aroma making my mouth water.

Inspired by the fresh ingredients I had just purchased, I decided to combine the avocados and grilled eggplants into a soup. It was a risky move, as I had never attempted such a combination before, but something inside me urged me to try.

Upon returning home, I gathered my ingredients and got to work. I peeled and diced the avocados, their creamy flesh practically melting in my hands. I then sliced and grilled the eggplants, their smoky flavor infusing the air around me.

As I combined the two ingredients in a blender, adding some sesame seeds for an extra nutty flavor, I couldn't help but feel a sense of excitement. This was a new adventure in my culinary journey, a chance to explore and create something truly unique.

After blending everything together, I poured the soup into a bowl and took a tentative sip. The flavors exploded in my mouth, the creamy avocado melding perfectly with the smoky eggplant and nutty sesame seeds. It was a culinary masterpiece, a dish that I knew would become a favorite in my repertoire.

I served the soup to my family that evening, their eyes widening in surprise as they took their first spoonful. The flavors danced on their tongues, the textures blending together in a harmonious symphony of taste. They couldn't believe that I had created such a dish, and I couldn't help but feel a swell of pride at their reactions.

From that day on, my Cold California Avocado, Sesame and Grilled Eggplant Soup became a staple in my kitchen. I shared the recipe with friends and family, each one marveling at the unexpected combination of ingredients and the delicious result it produced.

Over the years, I have continued to experiment with different variations of the soup, adding in new ingredients and tweaking the recipe to suit my tastes. But no matter how many times I make it, that first bowl will always hold a special place in my heart.

It is a reminder of the power of creativity and curiosity in the kitchen, of the joy that comes from trying new things and pushing the boundaries of traditional recipes. And it is a testament to the fact that sometimes, the most delicious dishes come from the most unexpected combinations.

So the next time you find yourself at a farmers market, surrounded by fresh ingredients and culinary inspiration, don't be afraid to take a chance. You never know what delicious creations you might come up with, just like my Cold California Avocado, Sesame and Grilled Eggplant Soup.