Try this if you are a fan of Avocado. Great summertime appetizer and very easy to do. My family actually has me quadruple the breadcrumbs recipe so they have some the rest of the week for salads, on chicken, etc. I am a subscriber of Bon Appetit so hope this is OK to post. If not, take it down.
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Chilled Avocado Soup Shots with Spicy Breadcrumbs
Who needs bowls? This summery soup is perfect served in small glasses.
Makes 8
by Tori Ritchie
Photograph by Patricia Heal
<!-- MMMM yyyy -->June 2010
Ingredients
Soup
- 1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
- 1 1/2 cups (or more) vegetable broth or low-salt chicken broth
- 1/4 cup heavy whipping cream
- 2 tablespoons fresh lime juice
- Generous pinch of coarse kosher salt
- 1 4x4x1/2-inch slice soft white sandwich bread with crust
- 1 tablespoon butter
- 3/4 teaspoon paprika
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon cayenne pepper
Preparation
Soup
- Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours. DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.
- Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool. DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.
- Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.
Read More http://www.bonappetit.com/recipes/2...up_shots_with_spicy_breadcrumbs#ixzz1SYiHvv1Q
