Tropical flavours of chilli, coconut and cilantro characterise this cold pureed soup, which takes its silky texture and velvety taste from luscious ripe avocados and smooth, creamy Greek yoghurt.
ingredients
serves: 4
1/2 vegetable stock cube
4 scallions
1 large clove garlic
1 fresh green chilli
small bunch of cilantro
2 medium avocados 300 g (10 1/2 oz) natural
Greek yoghurt
5/8 cup coconut milk
1 tablespoon olive oil
pinch of sugar
1/2 lemon
Salt and black pepper
method
1. Dissolve the stock cube in just a little hot water in a measuring jug, then make up to 1 1/4 cups with chilled water.
2. Rinse, trim and chop the scallions. Peel and crush the garlic. Rinse, deseed and chop the chilli and set them all aside.
3. Rinse and dry the cilantro. Set aside a few leaves for a garnish and roughly chop the remainder.
4. Halve and stone the avocados and scoop the flesh into a blender or food processor.
5. Add the stock, scallions, garlic, chilli, chopped cilantro, yoghurt, coconut milk, olive oil, sugar and 1 tablespoon of juice from the lemon and process until velvety and smooth.
6. Season to taste and chill for as long as possible. Garnish with the cilantro leaves and black pepper.
more information
Serving suggestion
Place a couple of ice cubes in the soup bowls before serving.
