Chilled avocado soup with zingy salsa

Method

1. Make the salsa by mixing all the ingredients in a bowl. Season, cover and chill until needed.
2. Make the soup. Halve and stone the avocados, scoop out the flesh with a spoon and put into a food processor. Add the lime juice, chopped cucumber, chopped spring onions, coriander stalks, ice and half the vegetable stock. Whizz until smooth. Tip into a large bowl and stir in the rest of the stock, yogurt and Tabasco. Chop the coriander leaves, stir into the soup and season.
3. Divide the soup between 4 or 6 bowls and top each one with a spoonful of salsa and a drizzle of olive oil.