Chilled avocado soup with crunchy garlic oil from Ottolenghi Flavour / Flavor (page 82) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • Anea25 on July 06, 2024

    We didn't like this one. The texture was closer to a mash - it felt like a bland guacamole.

  • foolstwist on February 22, 2024

    This was WAAAYY to thick with the amount of liquid the recipe called for - i ended up using a mild chicken stock and just about tripled the amount to get it to a soup consistency. The crunchy garlic oil was the very best part of this really pleasant appetizer soup.

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