Chilled Avocado And Yoghurt Soup
Yields4 ServingsPrep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins
3 ripe Hass avocados, flesh only
3 cups (750ml) vegetable or chicken stock
1 ½ cups Greek-style natural yoghurt
⅓ cup fresh lime juice
⅓ cup coriander leaves, plus extra to serve
1 clove garlic, peeled
1 tbsp sea salt
¼ tbsp ground black pepper
Place the ingredients in a blender and blend on medium-high speed until smooth. Pour into serving bowls.
Drizzle sourdough with a little oil or spread thinly with butter on both sides. Toast in a sandwich press or a large frying pan until golden and crunchy.
Sprinkle soup with dukkah and garnish with extra coriander. Serve with toasted sourdough on the side.
Make it a dip: omit the stock to turn this recipe into a delicious dip, similar in flavour to tzatziki.