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| 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:
