Serves: 4 - Time:
I have tried to make this soup so often and then been let down horribly by sub-standard avocadoes. I like to pride myself on knowing when an avocado is ripe but the blighters these days promise much but are total disappointment on opening. The flesh is either stringy, full of soft brown patches or has absolutely no flavour whatsoever. Luckily I struck gold last week- 3 decent berries (for that is how an avocado is classed) and so I present to you a wonderful soup-perfect for a hot summer’s day. I buy the dashi from Waitrose-it is essential for the rich background flavour it gives the soup.
- 3 ripe avocadoes, halved, stoned and peeled
- 2 spring onions, trimmed and chopped
- ½ red chilli, deseeded and chopped
- Juice of 1 lime
- 1 small handful of coriander
- 500ml dashi stock
- 3 tablespoons crème fraiche
- 3 teaspoons cider vinegar
- To garnish chopped chilli, spring onions, coriander or sriracha
- Put all the ingredients (except the garnish) in a liquidizer (or food processor-but you won’t have such a smooth soup) and blend until completely smooth. Taste and season with salt and ground black pepper.
- Pour into a serving bowl, cover with cling film and chill for at least 2 hours. Serve with the garnishes and some croûtes.