Vegan - Chilled Yellow Pepper Cilantro Soup, Mango Avocado Tartar

[Guest guest]

Use the vegetable broth option to make this dish vegan. This is the only

modification made to the original.

 

 

Chilled Yellow Pepper Cilantro Soup, Mango Avocado Tartar

Submitted by:

Chef Robert Wilson

Serves: 4

 

 

2 Yellow peppers-remove green stem and seeds

2 Shallots-roughly chopped

1 Garlic Clove-roughly chopped

1 Tbsp. Olive Oil

2 Yellow Peppers-deseeded and chopped

1 oz. Sherry Vinegar

1 cup Chicken Stock or vegetable broth

Salt and Pepper to taste

1 pinch Cilantro, Chiffonade

Mango Avocado Tartar

1/2 Mango-peeled, deseeded and diced

1/4 Red Bell Pepper- diced

1/2 California Avocado- peeled and diced

1/4 Red Onion- diced

1/8 English Cucumber-deseeded and diced

2 Tbsp. Extra Virgin Olive Oil

Salt and White Pepper to taste

 

After removing the seeds and stems from the peppers,

place

the chopped shallots and garlic inside the peppers.

Rub the outside of the peppers with olive oil, and season

with salt and pepper.

Place in an oven-proof baking dish and cover with foil.

Roast the peppers at 350° for 45 minutes.

Add the rest of the ingredients except cilantro into a

blender.

When roasted peppers are finished, add them to the

blender,

and blend thoroughly.

Strain through a fine chinoise.

Adjust seasoning and place in refrigerator until

completely

chilled.

At time of service, use chilled soup bowls, and place

tartar

mixture in bottom of bowl.

Ladel 6 oz. of soup over the top of the tartar mixture

and

garnish with cilantro chiffonade.

Mango Avocado Tartar

Mix all ingredients together.

Season and reserve in the refrigerator until service.

 

 

Source: The Ritz Carlton of Laguna Niguel Features an Exquisite Avocado Menu

1999 California Avocado Commission