A refreshing, delicate chilled soup. Simply made from green apple, avocado, coconut cream and lime served with poached tiger prawns, is a beautiful summer dish.
Cut the green apples in quarters and discard the core. Run the apples through the juicer.
Add the juice from 1 lime. Mix well and set aside in the fridge.
Cut the avocado in half and remove the stone. Scoop out the flesh with a spoon and throw into the mixer.
Cover the avocado with the apple juice
Add the coconut cream, olive oil and salt next
Blend to a smooth pouring consistency. If the soup is too thick add more apple juice or water. If the soup is too thin add more avocado. Adjust the seasoning with salt and keep chilled in the fridge.
For the Garnish
Peel the tiger prawns.
Cut the avocado in half and remove the stone. Scoop out the avocado and cut in half moons. Pick the coriander. Slice the radish and cut into fine stripes.
Decorate the soup plate/bowl with 3 prawns per plate, the avocado, coriander and radish. Serve the soup on the side or add the soup already to the plate/bowl. Drizzle the coconut cream over the soup just before serving.