Chilled avocado summer soup

    40 min

    This is a cool and refreshing summer soup. Use single cream if you want a lighter version.

    23 people made this

    Serves: 4 

    • 2 avocado - peeled, stone removed and diced
    • 1 tablespoon chopped shallots
    • 1 tablespoon extra-virgin olive oil
    • 450ml (16 fl oz) vegetable or chicken stock
    • 225ml (8 fl oz) double cream
    • salt and freshly ground black pepper to taste
    • 1/4 teaspoon ground nutmeg
    • 1 tomato - peeled, seeds removed and diced

    Prep:40min  ›  Ready in:40min 

    1. Purée avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.
    2. In a large bowl, whisk together avocado with chicken stock, double cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
    3. Chill for at least half an hour before serving. Garnish with diced tomato.

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