3 ripe avocados
juice of 1 1/2 limes
1 garlic clove, crushed
handful of ice cubes
400ml / 14 fl oz vegetable stock, chilled
400ml / 14 fl oz milk, chilled
150ml / 1/4 pint soured cream, chilled
few drops of Tabasco sauce
salt and ground black pepper
fresh coriander leaves, to garnish
extra virgin olive oil, to serve
For the salsa:
4 tomatoes, peeled, seeded and finely diced
2 spring onions, finely chopped
1 green chilli, seeded and finely chopped
15ml / 1 tbsp chopped fresh coriander leaves
juice of 1/2 lime
Prepare the salsa first. Mix all the ingredients together and season well. Chill in the
refrigerator until required.
Halve the avocados and remove the stones (pits). Scoop the flesh out of the avocado skins using
a spoon or melon bailer and place in a food processor or blender. Add the lime juice, garlic, ice
cubes and 150ml / 1/4 pint of the chilled vegetable stock.
Process the soup until smooth. Pour into a large bowl and stir in the remaining vegetable stock,
chilled milk, soured cream and Tabasco sauce. Season to taste.
Ladle the soup into bowls or glasses and spoon a little salsa on top. Add a splash of olive oil
to each portion and garnish with fresh coriander leaves. Serve immediately.