A lovely light spicy soup, perfect for lunch with warmed torillas. Unlike most avocado soups (which tend to be overly rich), this one does not use cream or sour cream, though you can put a dollop of the latter on the top.
2 tablespoons vegetable oil
1 small white onion, finely chopped
2 cloves garlic, finely chopped
2 medium green chillies, chopped
1 x 400g tin diced tomatoes, drained and chopped
1 litre chicken stock
2 large ripe avocados
½ bunch coriander leaves
Salt, to taste
Heat the oil in a medium pan, add the onion, garlic and chilli. Sweat the vegetables until they are soft, then add the chopped tomatoes. Simmer over medium heat for about five minutes.
Pour in the chicken stock , bring to the boil, reduce the heat and leave to simmer for 10 – 15 minutes. Remove from heat, strain into a bowl and leave to cool. Refrigerate, covered, until well chilled. Use a paper towel to remove any oily deposits that have collected on the top.
Halve and peel and avocados. Remove the stones. Chop the flesh and put it into a food processor or blender with the chicken-tomato stock. Puree until smooth. Chill again in the refrigerator.
Ladle into four soup bowls. Garnish with coriander leaves. You can add a dollop of sour cream to each bowl and top with salmon roe if liked.
Tip: for a less spicy soup, remove the seeds from the chillies before chopping