TO DRINK: An unwooded sauvignon blanc has grassy, herbaceous flavours that pair well with veg
Avocado and fennel soup with pickled fennel
Ingredients
- PICKLE
- 1 fennel bulb, thinly sliced
- 60ml (¼ cup) red wine vinegar
- 2,5ml (½ tsp) salt
- 5ml (1 tsp) sugar
- SOUP
- 125ml (½ cup) water
- a small handful of rocket
- juice of 2 oranges
- 2 ripe avocados
- 1 fennel bulb, thinly sliced
- 1 large tomato, diced
- 15ml (1 tbsp) lime juice
- 5ml (1 tsp) fennel seeds
- 2,5ml (½ tsp) dried red chilli flakes
- sea salt and freshly ground black pepper, to taste
- diced avocado, to serve
- diced tomato, to serve
Instructions
1
For the pickle, combine the sliced fennel, vinegar, salt and sugar in a bowl. Mix well and cure for 1 hour.
2
For the soup, combine the water, rocket and orange juice in a blender. Blend until the mixture is liquefied. Scoop the avocado flesh into the blender. Add the remaining fennel, tomato, lime juice, 2,5ml (½ tsp) of fennel seeds, and blend to a purée. Add water if the mixture is too thick.
3
Transfer to a jug and add the remaining fennel seeds and chilli flakes. Season well and chill for 30 minutes.
4
To serve, pour into serving glasses, top with pickled fennel and extra diced tomato and avocado.
