Okay, we don’t exactly have the right climate for eating (or drinking) cold soup all summer long, but even if the weather warms up a bit, a chilled soup for lunch can be perfect. Maybe it’s because most of us have tasted gazpacho somewhere sunny and hot at some point in our lives, but it always seems like an attractive proposition if there is even a hint of sun during an Irish summer.
This chilled avocado soup by Domini fits the bill and, naturally, it is pretty healthy and easy to make. It can work as a nice starter or can be enjoyed at lunch or dinner ... with or without sun!
Chilled Avocado Soup
Domini writes: “This is quite rich but is perfect as a shot of something delicious and is ideal if you don’t want to have a starter, but still want something to take the edge of everyone’s hunger.”
- 4 tomatoes, finely chopped
- 1 red onion, peeled and very finely diced
- 3 pieces celery, very finely sliced
- Splash olive oil
- Squeeze lime juice
- Salt & pepper
Mix together and chill until ready to serve.
- 4 very ripe avocadoes
- 400 ml cold vegetable stock
- few tablespoons yoghurt or cream
- Few shakes Tabasco
- Juice of 4 limes
- 4 cloves garlic, peeled and crushed
Blend in a blender or food processor until silky smooth. Season and chill until ready to serve in glasses or bowls with some of the garnish sprinkled on top.
Thanks and enjoy.