| 750g ripe avocados |
halve, pit, peel |
Blend until smooth. Thin if necessary with extra ice ater. Chill, covered, until very cold, at least 2 hours but no longer than 4. |
Serve soup garnished with cream and coriander sprigs |
| 2 tablespoons lemon juice |
|
| 1 1/2 cups chicken stock |
|
| 1 1/2 cups buttermilk |
|
| salt and pepper |
|
| 2 cups ice water |
|
| 1 teaspoon ground cummin |
|
| few drops tabasco |
|
| chilli coriander cream |
| 1/4 cup sour cream |
|
blend |
| 1/4 cup plain yoghurt |
|
| 2 cloves garlic |
chop |
| 1 chilli pepper |
seed, chop |
| 2 cups fresh coriander, plus few extra sprigs |
wash, dry |
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