Chilled avocado soup with tortilla chips

“The summery flavours of this soup work beautifully with the spiked tortilla chips. Alter the amount of Tabasco, chilli and paprika to suit your taste, but remember the yoghurt will help keep things cool. ”

SERVES 4-6
COOKS IN 20 MINUTES PLUS CHILLING

Ingredients

1 large ripe avoacdo
1 cucumber
4 spring onions
a few sprigs of fresh coriander
250ml organic vegetable stock, chilled
200ml plain yoghurt
1 mild fresh green chilli
1 lime
Tabasco sauce
1 fresh red chilli
1 handful of micro garlic chives
TORTILLA CHIPS
½ tablespoon olive oil
½ teaspoon hot smoked paprika
2 soft corn tortillas

Directions

Preheat the oven to 200ºC/gas 6.

For the tortilla chips, combine the oil and paprika, then brush over both sides of the tortillas.

Bake on a baking tray for 5 minutes, or until golden and crisp. Season well and set aside to cool, then break into pieces.

To make the soup, peel, destone and chop the avocado. Peel and deseed the cucumber, reserving a whole 3cm piece to one side. Trim and roughly chop the spring onions, then pick and roughly chop the coriander leaves.

Blitz the avocado, cucumber, spring onions, coriander, stock, yoghurt and green chilli in a blender until smooth.

Season with lime juice, Tabasco, and a good pinch of sea salt and black pepper, then cover with clingfilm and put in the fridge to chill.

Peel, deseed and finely chop the reserved cucumber, then finely slice the chilli.

Once the soup is chilled, serve in small bowls topped with the tortilla chips, chopped cucumber, red chilli and garlic chives. Finish with a drizzle of avocado oil, if you like.

NUTRITION

Per serving:
202 calories
12.3 g fat
3.3 g sat
14.4 g carbohydrates
6 g sugars
6.1 g protein

SmartPoints value : 7