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
1. 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.
2. Place all soup ingredients including garlic and onion in food processor, run until smooth.
3. Cover and refrigerate for a minimum of 2 hrs.
4. Divide among 6 bowls, garnish and serve.
Yield 6 servings