CARB-FREE SPICED AVOCADO 'VICHYSSOISE': low-fat, potato free, carb-free indulgence

Elegant sophisticated soup, chilled or warm, perfect for unsettled summer...

Take advantage of avocados piled up in supermarkets...
'Creamy, cool & utterly ambrosial..'

This is another of 67's glorious summer soups that slips down like a dream.

Unlike 67's Tomato Gazpacho though, Mildly Spicy Avocado 'Vichyssoise' does require cooking.  But it's not difficult to make and it can be prepared ahead of time.  

And it is worth it.  Not only does it taste wonderful, it's easily tweaked for carnivores, vegetarians or vegans.

Avocado Soup in South America is thrumming with heat; this version is more delicate but no less wonderful for it.  Served in shot glasses or bowls, the creamy pale green makes a sophisticated starter for summer gatherings. Cool and velvety, it'll soothe and satisfy.  

For the slim or wanna-be-slimmers - it's low-fat, low carb.  And it doesn't contain any potatoes! 

Garnish shot glasses with small memorable crunchy croutons, cubes of smoked tofu, a poached prawn, small morsel of white fish or a few shreds of cooked chicken breast.   

Make this the night before it's needed; refrigerate in the coldest part of the fridge and sit back and wait for compliments.

Cost: £5'ish
Feeds: 6-8 

Ingred:
   1 small-med dried chipotle pepper, with seeds removed, soaked in water & drained OR 1/4-1/2 tsp (to taste) chipotle seasoning
   1 large onion, finely chopped
    olive oil
   1 oz butter (opt)
   5 small ripe avocados, peeled & chopped (5 regular sized mugs)
   1 clove garlic, grated or minced
   2 tsp chopped chives
   1/2 tsp dried tarragon
   1 litre good stock
   zest of half a lemon & 2 tsp lemon juice 
   1/2 tsp dried nutmeg
   240 ml 0%-fat plain Greek or strained yoghurt OR low-fat sour cream OR Vegan yoghurt

Method:

1. Generously spray bottom of a medium thick-bottomed pan with olive oil and place over med high heat
2. Add onions, reduce heat to med-low; cook until translucent and soft but not brown.  
3. Add butter if using, then avocado, garlic, chives & tarragon. Stir. 
4. Partially cover the pan and sweat the contents 20 mins stirring now and again (sweating: cook over med-low heat to allow flavours to intensify and veg to carmelise)  
5. Add broth & drained chipotle pepper; bring to the boil: simmer gently 5 mins
6. Remove from heat; blend until very smooth, ensuring the chilli is fully incorporated
7. Return to pan; add lemon juice & nutmeg
8. Whisk yoghurt into the soup; reheat gently until bubbles form at outer edges
9. Remove from heat; when cool refrigerate pref overnight
10. Garnish with strained yoghurt or double cream, or small memorable crunchy croutons, tiny cubes of firm tofu, a poached prawn, a morsel of cooked white fish, or a few shreds of cooked chicken breast.

*M&S

Comments:

'In a lovely way the avocado makes the soup creamy and cool ' 20-something fund-raiser.
'Absolutely wonderful; utterly ambrosial'. Retired writer

Tips:

• keep the colours pure by softening not browning the onions, and apply spices with care.  Once  the yoghurt/cream is added, reheat gently;  do not allow the soup to boil.
• it's quite rich; the amount of yoghurt/sour cream can be halved and replaced with stock 
• the recipe makes a splendid warm soup as well
• the soup does not re-heat well; add a few tablespoons of stock or water to thin; check seasoning

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.