Avocado soup
Avocado soup
This is a quick summer soup for people who like avocado pears. Here I have given only one combination of main ingredients. Experiment with other herbs (mint alone, basil), green chillies, a handful of frozen peas etc.
Serves 2
Ingredients
- For the soup
- 1 ripe (give slightly when pressed) avocado pear, peeled and roughly chopped
- 1/2 red onion of medium size, finely chopped, about 2 tbs.
- 2 cloves garlic, peeled and crushed
- 500 ml. or 1/2 pint vegetable stock, or 2 bullion cubes dissolved in hot water (chill it before use)
- 2 small tomatoes or 2 tbsp. tomato puree. Fresh tomatoes are best
- 3 tbsp. thick yoghurt or sour cream. I use yoghurt
- 1/4 tsp. Tabasco hot sauce (optional)
- 1 tsp. lemon/lime juice
- 1 tbsp. chopped coriander leaves
- 1 tbsp. extra virgin olive oil
- A few sprigs of coriander leaves
- For the garnish
- 1 tbsp. chopped coriander leaves
- 1 tbsp. chopped mint leaves
- 1 tbsp. chopped onion (optional), dressed with 1 tsp. lemon juice.
- Freshly ground salt and pepper to taste
- 1 tsp. Worcester sauce (optional)
Instructions
- Place everything for soup in a blender and process until smooth. Chill for an hour.
- Serve with a garnish of finely chopped coriander/mint leaves and a little of very finely chopped onions. I prefer mine without onion garnish.
- See also Soups-A Collection of Recipes.
Notes
- If not adding Tabasco sauce to soup, serve it alongside for anyone who wants it.
- It can also be served hot but it is much nicer chilled.