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Chilled avocado soup with summer salsa

Ashbell McElveen from Good Food Live
Ashbell McElveen's rich and velvety chilled soup topped with a colourful salsa is ideal for a summer lunch.

Chilled avocado soup with summer salsa

Method

1. Purée the avocados, stock and lime juice in a blender at high speed until smooth. Season with salt and pepper to taste. Store in sealed plastic container in the fridge for about 1 hour, or until chilled.

2. Put serving glasses or small bowls in the fridge to chill.

3. Meanwhile, combine all the salsa ingredients in a bowl and leave to stand at room temperature.

4. When ready to serve, pour the soup into the chilled glasses or bowls, and garnish with the salsa. Serve immediately.

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Serves: 8

Prep: 25 min, plus chilling

Ingredients

Main:

4 ripe avocados, roughly chopped
1.2 litres cold vegetable or chicken stock, preferably home-made
4 tbsp fresh lime juice
salt and fresh ground black pepper

For the salsa:

1/2 small red onion, diced
6 plum tomatoes
1 small yellow or orange pepper, deseeded and diced
1/2 small Cucumber, peeled, deseeded and diced
1 small chilli, (optional), deseeded and finely chopped
2 tbsp chopped coriander
2 garlic clove, very finely chopped
2 tbsp extra virgin olive oil
2 tsp fresh lime juice
generous pinch of Salt