Chilled Avocado Soup

Andalusia in Spain is home to both avocados and gazpacho, so it's not surprising that this chilled avocado soup, also known as green gazpacho, was invented there.

Ingredients:

3 ripe avocados

1 bunch of spring onions, white parts only, trimmed and roughly chopped

10ml chopped garlic

juice and zest of 1 lemon

1.25ml ground cumin

1.25ml paprika

450ml vegetable or chicken stock

300ml iced water

sea salt and freshly ground black pepper

roughly chopped parsley to garnish

Method:

starting several hours ahead, put the flesh of one avocado in a food processor or blender. Add the spring onions, garlic, zest and lemon juice; purée until smooth.

Add the second avocado, purée, then add the third avocado with the spices and seasoning. Purée until smooth.

Gradually add the stock, blending it in as it is added. Pour the soup into a metal bowl and chill.

To serve, stir in the iced water, then season to taste with plenty of salt and black pepper. Garnish with chopped parsley and serve immediately. 

Serves 4