A smooth, cooling soup where ripe avocado and cucumber blend with the subtle depth of curry tree syrup. Topped with crispy curry leaves, it’s a simple and original way to open a meal - light, local, and full of fresh, balanced taste.
Serves: 4–5
Ingredients
- 2 large ripe avocados
- 1 medium cucumber, deseeded
- 1 garlic clove, peeled
- 4 tablespoons olive oil
- Juice of 1 lime or Meyer lemon
- 4 sprigs fresh coriander (cilantro)
- Salt and freshly ground black pepper
- 10 fresh curry leaves
- 4 tablespoons Verger Créole Curry Tree Syrup
Instructions
- In a blender, combine the avocados, cucumber, garlic, coriander, lime or Meyer lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste. Chill until ready to serve.
- In a small pan, heat a little oil and fry the curry leaves until crisp. Remove and drain on a paper towel.
To serve, pour the chilled soup into bowls. Add 1 tablespoon of Verger Créole Curry Tree Syrup to each, and finish with a few crispy curry leaves on top.