Chef/owner Dario Pineda-Gutierrez,
10 garlic cloves
1 medium white onion, diced
1/2 cup sweet white wine
4 Haas avocados, ripened
1 can coconut cream
12 Roma tomatoes, peeled and seeded
1 tsp roasted cumin seeds
juice of 1 lemon (reserve zest)
2 Tbsp lime cordial
1/2 jalapeño or serrano pepper
salt and pepper to taste
1 can hearts of palm, drained and sliced
1 cup fresh pineapple, finely diced
2 Tbsp unsweetened flaked coconut, toasted
zest of 1 lemon
- Preheat oven to 425°F. Line a small pan with foil. Add garlic, onion and white wine. Bake in oven for 20 mins. Remove, cool.
- Place all soup ingredients including garlic and onion in food processor, run until smooth.
- Cover and refrigerate for a minimum of 2 hrs.
- Divide among 6 bowls, garnish and serve.
Yield 6 servings
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