Jambul or jamun (Hindi) is native to India, Pakistan and Indonesia . This fruit is quite well known in ayurveda as it not only helps with diabetes but aids digestion. It has sweet and sour taste and tends to colour the tongue purple. It gives your mouth a dry sensation when you first taste it, but after a sip of water you will feel the sweetness back on your tongue.

This soup was just a small idea that turned into a recipe and is now featured on my Mediterranean buffet.

Recipe By : Ajay Thakur
Serving Size : 4 - Preparation Time :0:10
Categories : Amuse Bouche or starter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
150 grams Jamblang -- deseed and roughly chop it
50 grams Avocado -- peeled and chopped
10 grams Garlic
10 grams Basil
20 milliliters White wine
10 milliliters Balsamic vinegar
1 dash Tabasco sauce
10 milliliters Extra virgin olive oil
to taste Salt and pepper
5 milliliters Worcestershire sauce (check it is a vegetarian brand)

Add Jamblang, garlic, avocado, basil and white wine in a blender and blend it to a smooth consistency

Add balsamic vinegar, Tabasco sauce, oil, Worcestershire and adjust seasoning.

Serving Ideas: Can be served as aperitif or amuse bouche

Serve chilled.