These chilled soup shooters are meant to be enjoyed in two slurps. The first to appreciate the subtle, yet flavorful and silky avocado soup. The second to finish a sip with a powerful punch of orange, chili garlic. It awakens your palette and is a playful and vibrant way to start your meal or celebratory occasion. Great as a passed hors d'oeuvres or an amuse bouche. —savorthis
2 1/2 cups
cucumber, peeled, seeded, chopped
green grapes, halved
clementine or tangerine juice
chili garlic sauce
In This Recipe
Mix cucumber, grapes, 1/2 teaspoon salt and lime juice and allow to marinate at least an hour or even overnight, stirring once or twice. Blend until smooth and strain through a fine meshed strainer, pushing on solids to extract as much juice as possible. You should have about 12 ounces. Blend with avocado and about 3 T clementine juice until very smooth. It will be thick, but should be pourable, so thin with a bit more juice or tablespoon of water if needed. Chill.
Reduce 1/2 c clementine juice in a small pot over medium heat until you have about 1 tablespoon. Mix with vinegar and chili garlic.
Once avocado mixture is cold, taste and adjust salt to taste. Divide chili garlic mixture between 8 shot glasses. Very carefully pour avocado mixture on top. Shoot/slurp/sip!