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Recipe for :

Avocado and Smoked Salmon Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.


2 avocados (preferably California)
2 tablespoons fresh lemon juice
1/2 cup sour cream
3 to 3 1/2 cups chicken broth
1/4 teaspoon Tabasco
2 ounces smoked salmon

  • Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency.
  • Transfer the soup to a bowl, season it with salt and pepper and chill it, with its surface covered with plastic wrap, for 1 hour or until it is cold. (The soup will discolor if kept for more than 6 hours.)
  • Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips.

Serves 6

Martin James