Gwen avocados – 3peeled, pitted and cut into chunks
Olive oil – 2 tbsp
garlic – 3 cloveschopped
vegetable stock – 1-quart; moreif required
Salt – to season
1jalapeno – to garnish; sliced
Instructions
In a non reactive bowl, add the tomatoes, chopped onions, cilantro, jalapenos and half the lime juice. Season with chaat masala, black salt and regular salt. Mix well to combine and refrigerate.
In a large non-reactive mixing bowl, toss the avocados with the remaining limejuice until evenly coated.
Heat the oil in a large saucepan over medium to high heat and add the shallots, garlic and sauté until the onions are translucent.
Add the avocados and stock; season with salt and mix well. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes. Remove from heat and puree in a blender, adding more stock if the mixture is too thick.
Refrigerate and serve chilled, topped with spicy salsa and sliced jalapenos.
Notes
Chaat masala is an Indian spice blend available at most Indian stores.