Cold Avocado Soup Recipe
Cold and creamy Avocado soup, with very good color, this is an excellent choice for summer.
Serves 4 to 6
1 or 2 green Anaheim chilies
1 tbsp oil
3 large ripe avocados
180 ml/6.5 fl oz chicken or vegetable stock
275 ml pint single cream
180 ml/6.5 fl oz milk
1 to 2 tbsp lime juice
Salt and white pepper
Freshly snipped chives and soured cream, for the garnish
Preheat the grill to high. Cut the chilies in half and discard the seeds. Place in a grill pan, skin-side uppermost, and drizzle with the oil. Grill for 5 minutes, or until the skin has blistered.
Remove from the heat and leave to cool. Discard the skin and membrane from the chilies and roughly chop.
Put into a food processor. Peel and seed the avocados, then roughly chop and add to the processor with the stock.
Process to a smooth purée.
With the machine still running at low speed, add the cream through the feeder tube, then the milk.
Stir in the lime juice and seasoning to taste. Pour into a soup tureen and chill for at least I hour. Serve garnished with snipped chives and soured cream.