1 large ripe avoacdo
4 spring onions
a few sprigs of fresh coriander
250ml organic vegetable stock, chilled
200ml plain yoghurt
1 mild fresh green chilli
1 fresh red chilli
1 handful of micro garlic chives
½ tablespoon olive oil
½ teaspoon hot smoked paprika
2 soft corn tortillasDirections
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
12.3 g fat
3.3 g sat
14.4 g carbohydrates
6 g sugars
6.1 g proteinSmartPoints value : 7