Hard to believe the Kino'ole Farmers Market in Hilo is already 9 years old. I remember visiting it during the very early days to check it out and wrote a feature for the Hawai'i HomeGrown Food Network.
I have been invited through the years to present food demos at the market and during one Holiday Season I also did a Hawaiian wreath making demonstration.
This past Saturday, August 13th, I was again at the market doing a presentation on Tropical Cuisine...and this time it was to demonstrate how to make a Chilled Avocado Cream Soup. The day was rainy and I was hoping for a modest turnout, but was surprised at how many people showed up, some of them just to see the presentation. This was a boost to my spirit ;-)
Several people took photos and shared them with me. Mahalo to Mary Louise Kimura, Jennifer Perry, Sheryl Rawson and Stasia Van Buskirk!
The recipe for the Chilled Avocado Soup can be found on page 16 of my "From Soup to Nuts" cookbook...but I added a twist this time...CUMIN! How I missed adding it the first few times around I've made this soup is a mystery to me...because we love cumin and the addition REALLY wakes up the soup!
Serve it in bowls, in glasses, in stemware, as a first course or as an amuse bouche, this delicious soup seems to delight everyone who tastes it...one of the people attending the demo had her husband with her...after the demo and before she left, she came to ask a couple of questions and mentioned that her husband was skeptic about eating avocado soup, so took his little cup to the parking, thinking he would toss it...she went to her car to get something and found him dipping into the cup to be able to get to the last drops clinging to the sides of the cup with his finger...so I guess he found it 'finger-licking-good!'
Chilled Avocado Soup
During the hot months of summer, we eat a lot of chilled soups. This soup has a lovely color and is perfect for summer evenings.
2 avocados, pitted and peeled
1 small sweet onion, chopped
1 clove garlic
1 small red Hawaiian chile pepper, seeded and deveined
1 cup chicken (or vegetable stock)
1 cup thick yogurt, cream or half & half
Sea salt to taste
Powdered cumin, to taste (this is an addition since the cookbook was published)
3 Tablespoons lemon or lime juice
1 teaspoon lemon or lime zest—for garnish
Place all ingredients except for the zest in a food processor or blender. Taste and adjust seasonings, if needed.
Serve in bowls, stemmed glasses or shot glasses as an amuse-bouche.
Garnish with the zest if desired or use your own favorite garnishes.
Yield: 4 servings in a regular sized soup bowl - more in smaller containers
Source: Sonia’s kitchen for an article in the September / October 2013 issue of Ke Ola Magazine.
Other demos at this market in the past - missing some and can't find them for some reason
9/20/07 - Traipsing Through a New Farmers Market
12/8/07 - Tropical Ambrosia