Chilled Avocado Soup

Charmaine Lu -
  • 2 avocados
  • 1.5 limes, juice only
  • 1 chopped cucumber, peeled and deseeded
  • 2 chopped spring onion
  • Small handful of coriander, stalks and leaves separated
  • Handful of crushed ice cubes
  • 400ml chilled veg stock
  • 200g Greek yoghurt
  • Tabasco sauce
  • Olive oil, for drizzling
  • Salsa, to serve
  • Halve and stone the avocados, then scoop out the flesh and add to a food processor with the lime juice, cucumber, spring onions, coriander stalks, half the veg stock and the ice. Whizz until smooth, then tip into a large bowl and stir in the yoghurt, a few dashes of Tabasco and the remaining stock. Add the chopped coriander leaves, season, and serve in bowls with a drizzle of olive oil and a dollop of salsa.
25 mins
4 serving