Chilled avocado soup
- Sauteing till softened (before puréeing and cooling) 1 medium leek, 1 clove garlic, 2 teaspoons grated ginger, 500g golden kumara and spices (try chilli flakes, a little cinnamon, fresh ginger).
- Once chilled mix in 800g puréed avocado, 400ml unsweetened coconut milk and season to taste. It'll be thick and rich and is best served as small portions.
- Garnish with a red capsicum and red onion salsa with plenty of lime juice, grated zest and shredded coriander, mint or basil leaves mixed in.
TIP When Avocados are plentiful I also make a lovely sorbet from equal quantities (near enough) of mango and avocado flesh. Add sugar syrup or runny honey to taste and 50ml lime or lemon juice to every 500ml purée - adjust the taste to suit yourself. Churn as you would an ice cream and if it's a little icy then next time add a little more sugar syrup or a shot or three of golden Stolen Rum.