Iced avocado soup
45 min
Chilled soups are a must for the warm summer months in our family. This soup is easy to make and tastes fantastic by itself or as a starter to a larger meal.
BellaF
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Ingredients
Serves: 4
- 2 avocados, peeled and stoned
- 450ml vegetable stock
- 1 teaspoon grated onion
- 1/2 teaspoon Worcestershire sauce
- 300g natural yoghurt
- salt and pepper, to taste
- 2 tablespoons single cream
- chives, to garnish
Method
Prep:15min ›
Extra time:30min chilling ›
Ready in:45min
- Place the avocado in a food processor with the stock, onion, Worcestershire sauce, yoghurt and seasoning and blend for 1 minute until smooth. Taste and adjust the seasoning if necessary and add a little more stock if the mixture is too thick.
- Chill in the fridge for 30 minutes prior to serving. Once chilled, removed from the fridge and ladle into serving bowls. Add a splash of cream and serve garnished with a little parsley.
