Name: Avocado Soup with Red-pepper Salsa and Spicy Tortilla Chips
Prep time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: ¾ small red pepper, de-seeded and chopped roughly; a generous pinch of paprika pepper; 150 g (5 oz) carton of Greek-style yogurt; 4 tomatoes, chopped roughly; a few fresh coriander leaves, (optional); spicy tortilla chips, to serve; juice of 1 lime or a small lemon; 1 teaspoon lemon juice; 1 firm tomato, peeled, de-seeded and chopped finely; 300 ml (½ pint) own chicken stock or strained canned consommé; 1 small garlic clove, crushed with ½ teaspoon of salt; ½ ripe avocado, cubed; ¼ red pepper, chopped finely; 2½ ripe avocados, peeled and chopped; 4 spring onions, sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

Cold soup for autumn? I love avocados, which are in their prime at that time of the year, but I’ve never found a successful recipe for cooked avocado soup. Hence this idea for a liquid guacamole, which heats up the system without being hot. It’s a good dinner party soup to serve before a hearty casserole, and is packed with vitamin C.

Ingredients

For the soup

2½ ripe avocados, peeled and chopped
juice of 1 lime or a small lemon

Method

Mix the avocado thoroughly with the lime or lemon juice in a chilled glass or china bowl. Add all the other ingredients and mix well. Cover with cling film and refrigerate for 20 minutes.
Pour the mixture into a liquidiser or food processor and whizz it to a smooth purée. Check the seasoning. Pass it through a sieve into individual bowls. Divide the garnishes betw