Name: Chilled avocado soup with zingy salsa
Prep time: 25 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 2 ripe avocados; Juice 1½ limes; 1 cucumber, peeled, deseeded and roughly chopped; 2 spring onions, chopped; Small handful of fresh coriander, stalks and leaves separated; Handful of ice cubes, roughly crushed; 400ml vegetable stock, chilled; 200g natural Greek yogurt; Few dashes of Tabasco; Extra-virgin olive oil, to serve; 4 ripe plum tomatoes, deseeded and diced; 2 spring onions, finely chopped; Few dashes of Tabasco; Small handful of chopped fresh coriander; Juice of ½ lime

Chilled avocado soup with zingy salsa

When it’s hot, stay cool and make this chilled avocado soup with zingy salsa. Great as a starter for 6 or light lunch for 4, you can also make the salsa ahead and batch make the soup.

Vegetarian

Serves4-6

Hands-on25 min

DifficultyEasy

Method

Make the salsa by mixing all the ingredients in a bowl. Season, cover and chill until needed.
Make the soup. Halve and stone the avocados, scoop out the flesh with a spoon and put into a food processor. Add the lime juice, chopped cucumber, chopped spring onions, coriander stalks, ice and half the vegetable stock. Whizz until smooth. Tip into a large bowl and stir in the rest of the stock, yogurt and Tabasco. Chop the coriander leaves, stir into the soup and season.
Divide the soup between 4 or 6 bowls and top each one with a spoonful of salsa and a drizzle of olive oil.