Chilled Avocado Soup with Summer Salsa

Ashbell McElveen's rich and velvety chilled soup topped with a colourful salsa is ideal for a summer lunch.
By Ashbell McElveen
Chilled Avocado Soup with Summer Salsa
  • Rating:
  • Serves: 8
  • Prep Time: 25 minutes plus chilling
  • Effort: easy

Ingredients

Main:

  • 4 ripe medium avocado, roughly chopped
  • 1.2 litres cold vegetable or chicken stock, preferably home-made
  • 4 tbsp fresh lime juice
  • black pepper

For the salsa:

  • 1/2 small red onions, 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 clove garlic, very finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp fresh lime juice
  • generous pinch of salt

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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