Peyala [avocado] soup

Why I Love This Recipe

Never realized avocados would create an awsome soup, but a recipe from the Malawi Cookbook [by Annabel Shaxson et.al. Zomba (Malawi) : Blantyre, 1985] taught me a lesson. This is a great soup. The Spanish red pepper is optional, the original recipe only uses ground pepper to adjust the seasoning. I added the pepper, because I substituted the cream by a soy-based cooking cream

Ingredients You'll Need

2 ripe avocados
1 Spanish red pepper, finely chopped
2 cups of cold chicken stock
half a cup of cream
juice of 1 lemon
pinch of paprika powder
1 teaspoon of curry powder
salt to taste

Questions, Comments & Reviews