Best Chili Coriander Cream Recipes

Cold Avocado Soup with Chili Coriander Cream image

Yield Makes About 7 Cups

Number Of Ingredients 9

3 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
1 1/2 cups low-salt chicken broth
1 1/2 cups buttermilk
2 to 3 cups ice water
1 teaspoon ground cumin, or to taste
Tabasco to taste
Chili Coriander Cream
Garnish: coriander sprigs

Steps:

Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.

Chili Coriander Cream image

Yield Makes about 2/3 cup

Number Of Ingredients 5

1/4 cup sour cream
1/4 cup plain yogurt
2 garlic cloves, chopped
1 fresh jalapeño or other fresh green chili, seeded and chopped (wear rubber gloves), or to taste
2 cups packed fresh coriander, washed well and spun dry

Steps:

In a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides, until very smooth. Cream may be made 6 hours ahead and chilled, covered.