Chilled avocado soup
Photo by Babiche Martens
The chilled avocado soup is thick, creamy and vibrant in colour. With a light curry flavour and a hint of mint, it is avocado heaven. Serve with plenty of freshly ground pepper and, being a creature of habit, crusty bread and butter is a must.
- Heat the oil in a small frying pan to a medium heat. Add the onion and garlic, cooking for 4 or 5 minutes until soft but not brown. Add the curry paste and cook for a further 1 minute. Allow to cool.
- Into a blender place the onion mix, avocados, mint and chicken stock. Blend until smooth. Season with salt and pepper. Chill for at least four hours before serving.
- Decorate with avocado and a sprinkling of croutons.
See more of Angela's avocado recipes