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Chilled avocado soup with tortilla chips
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Total Time:
20 minutes
Spicy summer soup with customizable kick, served with cooling yogurt and spiked tortilla chips.
Ingredients:
  • 1 large ripe avoacdo
  • 1 cucumber
  • 4 spring onions
  • a few sprigs of fresh coriander
  • 250 ml organic vegetable stock chilled
  • 200 ml plain yoghurt
  • 1 mild fresh green chilli
  • 1 lime
  • Tabasco sauce
  • 1 fresh red chilli
  • 1 handful of micro garlic chives (see tip)
  • ½ tablespoon olive oil
  • ½ teaspoon hot smoked paprika
  • 2 soft corn tortillas
Instructions:
  • Preheat the oven to 200ºC/gas 6. Combine oil and paprika, brush both sides of tortillas, and bake on a tray for 5 minutes until golden and crisp. Season, cool, break into pieces. For the soup, chop avocado and cucumber. Trim spring onions and chop with coriander leaves. Blend avocado, cucumber, spring onions, coriander, stock, yoghurt, and green chili until smooth. Season with lime juice, Tabasco, salt, and pepper. Chill in the fridge. Finely chop reserved cucumber, slice chili. Serve chilled soup in bowls, topped with tortilla chips, chopped cucumber, red chili, and garlic chives. Drizzle with avocado oil.

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