Wednesday, 20 September 2017
Avocado soup is an unusual summer dish served ice cold preferably in lovely warm weather a bit like Vichyssoise. It is easy and quick to make and will certainly impress your friends as it is seldom seen in restaurants. The trick is to have ripe avocados on hand so you may well have to purchase these a week in advance. It does not keep well so serve it on the day it is made.
2 ripe peeled avocados (stone removed)
1 lemon zest
1 small shallot onion
250 ml yoghurt
3 sprig of Coriander, parsley and chives
Salt & pepper
Topping when serving, toasted cashews, pine nuts or sunflower seeds
Blend the avocado and onion to a smooth consistency.
Then add the yoghurt and finally flavour with lemon juice, zest of lemon,
Salt and pepper
Serve it ice cold it doesn't keep well so eat it the same day).