Avocado Soup

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.

Serves 4

2 ripe peeled avocados (stone removed)

1 lemon zest

Lemon juice

1 small shallot onion

250 ml yoghurt

Tabasco

3 sprig of Coriander, parsley and chives

Salt & pepper

Topping when serving, toasted cashews, pine nuts or sunflower seeds

Prepare

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).