Chilled Avocado And Yoghurt Soup

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.

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