Tuesday, May 20, 2008

Chilled Avocado Soup

serves 4


2 ripe avocados
600ml/1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
2 tablespoons sour cream, to serve

• Peel and stone the avocado. Blend or process the flesh into a purée. Add the remaining ingredients, except the sour cream, and blend until smooth. Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.

No comments: