Ingredients

Method

• 4 ripe avocados, peeled and quartered
• 1 cup ready-made chicken or vegetable stock
• Lemon juice, to taste
• Sea salt and freshly ground black pepper
For the tomato salsa, toss:
• 1 cup cherry tomatoes, chopped
• 1 cup baby green tomatoes, chopped
• 1 fresh red chilli, seeded and chopped
• 1/2 cup chopped coriander
• 2 T extra virgin olive oil, for drizzling

Method

Ingredients

Blend the avocados with the cold stock until combined.
Add a good squeeze of lemon juice and season to taste.
Ladle the chilled soup into glasses and spoon over the tomato salsa.

TASTE’s take:
Sometimes I heat a few torn tortillas or nacho chips and add them just before serving.