Recipe courtesy chef Scott Leysath. Ingredients: 6 cups tomato juice
2/3 cup mango juice
1 avocado, peeled, pitted and diced medium
1/2 each: red; yellow or orange; and green bell pepper, finely diced
1/2 medium red onion, finely diced
Juice of 2 limes
1 large papaya, peeled, seeded and medium diced
3 Tbs. cilantro, chopped
Cayenne pepper to taste
1/2 tsp. ground coriander
Salt and pepper to taste
Colored corn chips for garnish
Cilantro for garnish Preparation: In a large bowl, combine tomato juice, mango juice, avocado, diced bell pepper and diced red onion and stir to mix. Add peeled, seeded and diced papaya; mix. Add chopped cilantro and season with cayenne pepper to taste, ground coriander, and salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving. Serve with colored corn chips and additional cilantro. This soup will keep for 3 to 4 days. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Model: 0811804674
Author: Jeanette Ferray
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
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Model: 0668153003
Author: Judith Barret
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
The Soup Bible: All The Soups You Will Ever Need In One Inspirational Collection
Model: 075480240X
Author: Debra Matthews
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To order this title from Amazon.com, click here.
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Website: www.lorenzbooks.com
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Boston, MA 02116
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