Chilled Avocado Soup


  • 2 ripe avocados
  • 150ml (5fl oz 2/3 cups) Greek yogurt
  • 850ml(30fl oz/3 3/4) cups) chicken stock
  • Grated rind of 1 lime
  • Salt and freshly ground black paper
  • 2 tablespoons chopped fresh chives

Chilled Avocado Soup


  1. Halve avocados lengthways and remove stones. Using a teaspoon, scoop out avocado flesh, taking care to scrapeaway dark green flesh closest to skin.

  2. Put avocado in a blender or food processor. Add yogurt and one-third of chicken stock and puree until smooth. Stir in remaining stock, lime rind and salt and pepper.

  3. Pour into a bowl, cover and chill for 2 hours. Stir in chives and serve in chilled bowls.