Avocado Soup with Red-pepper Salsa and Spicy Tortilla Chips

Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

Good Soup Book

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

  • 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