I know I said this before but I am so surprised as to how much I truly love Lima bean flour! I wanted to make something easy that didn't take a ton of hot work or kitchen time. After all it is Summer everywhere but the Pacific Northwest so lucky for us ... this soup is awesome served hot or chilled!
Lima Bean Soup with Cucumbers, Red Onion, Tomatoes and Aji Amarillo - Chilled or Hot!
Serves 3-4 8 oz bowls
1 cup Zócalo Lima Bean flour
2 cups water
2 1/2 cup vegetable broth
4 Tbs Spanish olive oil1/2 tsp Matiz sea salt
1/8 tsp Aji Amarillo, dried
1/2 tsp garlic, chopped
Garnish
cucumbers
tomatoes
red onion
chives
lime
Aji Amarillo and Limo pastes
In a medium sauce pan add Lima bean flour, water, vegetable broth, olive oil, sea salt, dried Aji Amarillo and garlic. Mix well and heat over medium heat, stir frequently 20 -25 minutes. Turn off heat and let cool slightly. If you are going to serve hot soup, put it into a bowl and top with cucumbers, tomatoes, chives, red onion and Aji Amarillo. If your guests want a little more kick, keep the Aji Amarillo and Aji Limo out and let them add more! (Aji Amarillo is a 6 - Aji Limo is a little bit hotter 8 out of 10.) The Aji work beautifully together in color, bright red and yellow, and in flavors!
If you want to add meat - think of the base of this soup as a canvas and add other favorite toppings. It is the perfect creamy base to enjoy with crabmeat, scallops and your favorite veggies for a chowder without potatoes or dairy! Tip - If you are going to serve the soup cold, use a chilled glass or metal bowl. Put the red onion, cucumber and other toppings in a bowl of ice water while preparing the soup. A squeeze of lime is also very refreshing as well.
Salud!
Recipe and photographs created by Lisa Garza - Gluten Free Foodies.
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