For the chile-avocado soup
- 1 tablespoon canola oil
- 1 (15-ounce) can light coconut milk
- 1 large clove garlic
- 1 ½ teaspoons minced fresh ginger
- 1 minced serrano chile
- ½ teaspoon minced lime zest
- ¼ cup chopped minced cilantro
- 2 ripe avocados
- Salt to taste
- Lime juice to taste
- Heat a saucepan over medium heat, add oil, then add the garlic, ginger, zest and chile. Saute about 2 minutes, or until the ingredients start to become limp and release their scent.
- Reduce heat to low, add coconut milk, stir, and let simmer over low heat about 20 minutes.
- Mash the avocados, add to the soup base, mix with an immersion mixer or transfer to a blender and mix until the mixture is smooth. If soup is too thick, thin with water as needed.
- Then add a tablespoon or two of fresh lime juice and add salt and extra lime juice to taste. Bear in mind that cold soups need to be seasoned a bit more aggressively than warm ones.
- Chill the soup and keep it refrigerated until ready to serve. Whisk thoroughly and stir in cilantro just before serving.
- To make the ice cream: pour about 1 cup of the soup into a bowl to form a shallow layer. Place the bowl in the freezer. Stir the mixture regularly as it freezes to break up any ice crystals. Keep frozen soup covered.
For the tomato-mint soup
- 2 cups peeled, coarsely chopped tomatoes (about 2 large)
- 1 cup peeled, seeded and coarsely chopped cucumber (about half a large one)
- 1/3 cup coarsely chopped onion
- 2 tablespoons chopped fresh mint leaves
- Salt to taste
- Put all ingredients except the salt in a blender and blend until smooth. Add salt to taste (see notes in Step 4 of the preceding recipe), mix thoroughly.
- To make the granita: Pour about 1 cup of the soup into a bowl to form a shallow layer. Place bowl in the freezer. About once an hour, remove the bowl from the freezer and break up any large frozen pieces with a fork before returning the bowl to the freezer. The granita is ready when it forms grainy frozen crystals.
- Since the frozen soups tend to freeze harder than regular ice cream, remove them from the freezer about 10 minutes before serving to allow them to soften a bit.
- Pour a small portion of each soup into a small bowl or cup and top each with a small scoop of the opposite frozen soup. Serve each diner two bowls of contrasting soup. Then you will have both the small-plates trend and the savory ice cream trend covered in a single dish. Trendy you!