The Glass Bazaar Cooking classes are so much fun. I really enjoyed our recent Super Soups Class. The avocado soup was one of their favorites. It was served with a Minted Mango, Pineapple and Jicama Salad.
Serves 4
Prep Time: 9 minutes
Ingredients:
2 ripe peeled avocados, coarsely chopped
2 cups chicken broth
1 (8 ounce) container sour cream
2 tablespoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
¼ pound fresh lump crabmeat, shell pieces removed
¼ cup tomato, chopped
½ small onion, finely diced
½ small red pepper, finely diced
Cilantro leaves, optional
Instructions:
Combine first 7 ingredients (through the salt) in a food processor and process until smooth.
Minted Mango Jicama Salad
Serves 4
Ingredients:
1 tablespoon fresh lime juice
2 tablespoons orange marmalade
1 teaspoon minced peeled fresh ginger
1 tablespoon fresh mint, chopped
1 ripe mango, sliced and peel
1 cup jicama, sliced
Instructions:
Combine first 4 ingredients in a large bowl, stir well with a whisk.
Add mango and jicama and toss gently to coat with juice mixture.