Chilled avocado soup with zingy salsa

Name: Chilled avocado soup with zingy salsa
Yield: Serves 4-6
Cuisine: French recipes
Ingredients: 2 ripe avocados; Juice 1½ limes; 1 cucumber, peeled, deseeded and roughly chopped; 2 spring onions, chopped; Small handful of fresh coriander, stalks and leaves separated; Handful of ice cubes, roughly crushed; 400ml vegetable stock, chilled; 200g natural Greek yogurt; Few dashes of Tabasco; Extra-virgin olive oil, to serve; For the salsa; 4 ripe plum tomatoes, deseeded and diced; 2 spring onions, finely chopped; Few dashes of Tabasco; Small handful of chopped fresh coriander; Juice of ½ lime

Easy
July 2005

Easy
July 2005

Serves 4-6
25 min

When it’s hot, stay cool and make this chilled avocado soup with zingy salsa. Great as a starter for 6 or light lunch for 4, you can also make the salsa ahead and batch make the soup.

Vegetarian recipes

Nutrition: per serving

Calories: 248kcals
Fat: 20.1g (6.6g saturated)
Protein: 6.4g
Carbohydrates: 10.4g (8.9g sugars)
Salt: 0.3g

Nutrition: per serving

Calories: 248kcals
Fat: 20.1g (6.6g saturated)
Protein: 6.4g
Carbohydrates: 10.4g (8.9g sugars)
Salt: 0.3g

For 4 servings

Save recipe

Save recipe Print

Ingredients

2 ripe avocados
Juice 1½ limes
1 cucumber, peeled, deseeded and roughly chopped
2 spring onions, chopped
Small handful of fresh coriander, stalks and leaves separated
Handful of ice cubes, roughly crushed
400ml vegetable stock, chilled
200g natural Greek yogurt
Few dashes of Tabasco
Extra-virgin olive oil, to serve

For the salsa

4 ripe plum tomatoes, deseeded and diced
2 spring onions, finely chopped
Few dashes of Tabasco
Small handful of chopped fresh coriander
Juice of ½ lime

2 ripe avocados
Juice 1½ limes
1 cucumber, peeled, deseeded and roughly chopped
2 spring onions, chopped
Small handful of fresh coriander, stalks and leaves separated
Handful of ice cubes, roughly crushed
400ml vegetable stock, chilled
200g natural Greek yogurt
Few dashes of Tabasco
Extra-virgin olive oil, to serve

For the salsa

4 ripe plum tomatoes, deseeded and diced
2 spring onions, finely chopped
Few dashes of Tabasco
Small handful of chopped fresh coriander
Juice of ½ lime

Method

Make the salsa by mixing all the ingredients in a bowl. Season, cover and chill until needed.
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.
Divide the soup between 4 or 6 bowls and top each one with a spoonful of salsa and a drizzle of olive oil.

Method

Make the salsa by mixing all the ingredients in a bowl. Season, cover and chill until needed.
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.
Divide the soup between 4 or 6 bowls and top each one with a spoonful of salsa and a drizzle of olive oil.

delicious. tips

You can make the salsa the day before and keep it covered in the fridge until you’re ready to eat. You can also freeze the soup for up to 1 month. If you do, defrost at room temperature, stir until smooth and serve chilled.

Fancy getting a copy in print?

Subscribe to our magazine