Cold avocado soup with fried Parma ham

For 4 people
  • 1 medium-sized onion
  • 2–3 Garlic cloves
  • 1 red chilli pepper
  • 1 Pot or 1 bunch of coriander greens
  • 3 (approx. 600 g) ripe avocados
  • 5 EL Lime juice
  • 1/2 l cold, clear vegetable broth
  • 500 g Low-fat yoghurt (0.1% fat)
  • salt
  • 1–2 red hot peppers (mild)
  • 8 slices Parma ham
  • 1–2 EL Oil
  • 8 kebab skewers / wooden skewers
25 minutes
Peel the onion and garlic. Dice the onion, slice the garlic. Cut the chilli lengthways, remove the seeds, cut the pod into rings. Wash the coriander, shake dry and pick off the leaves, except for something to garnish. Halve the avocados,Remove stones. Remove the pulp from the skin with a spoon, cut into coarse pieces
Add lime juice, a good 1/4 liter of stock, onion, garlic, coriander and chilli and puree finely. Add the yoghurt and the rest of the stock, purée briefly again. Season to taste with salt and possibly a little lime juice. Chill the soup for approx. 1 hour.
Wash the peppers, cut them lengthways and remove the seeds. Cut the peppers into fine rings. Place 1 slice of Parma ham on a skewer, slightly wavy. Heat oil in a large pan. Fry the ham skewers until crispy. Divide the soup in soup bowls, sprinkle with hot peppers and garnish with coriander. Hand in ham skewers
Waiting time approx. 1 hour
1 person approx. :
  • 410 kcal
  • 1720 kJ
  • 12 g protein
  • 32 g Fat
  • 11 g carbohydrates


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