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Chilled avocado soup

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Chilled avocado soup

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Chilled avocado soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

4 Avocado
1 chilli
Fresh coriander
Full-cream Greek yoghurt

To make the soup:

Spring onions or leeks
Olive oil
2 cups Fresh chicken or vegetable stock

Method

Blend four avocadoes with 1 chilli and some fresh coriander. Mix the pureé with thick, full-cream Greek yoghurt and chopped chives to make a delicious dressing for potato salad.
To make the soup, sauté a few chopped spring onions or leeks in a little olive oil until soft. Add two cups of fresh chicken or vegetable stock, and chill. Blend with the avocado pureé. Serve the chilled soup with a spoonful of cream or yoghurt.