Sunday, March 25, 2012

Chilled Avocado and Courgette Soup

Serves 6

13/4 pt (1 litre)chicken stock
1 lb (450 g) courgettes, sliced
2 large, very ripe avocados
3 tbsp fresh lemon juice
6fl oz (175 ml) plain yogurt
2 tsp Worcestershire sauce
1/2 tsp chilli powder 
1/8 tsp suar
dash of chilli sauce
salt, to taste


STEP 1 : In a large saucepan, bring the chicken stock to the boil.

STEP 2 : Add the courgettes and simmer until soft, 10-15 minutes. Let cool.

STEP 3 : Peel the avocados. Remove and discard the stones. Cut the flesh into chunks and put in a food processor or blender. Add the lemon juice and process until smooth.

STEP 4 : Using a slotted spoon, transfer the courgettes to the food processor or blender; reserve the stock. Process the courgettes with the avocado purée. 

STEP 5 : Pour the avocado-courgette purée into a bowl. Stir in the reserved stock. Add two-thirds of the yogurt, the Worcestershire sauce, chilli powder, sugar, chilli sauce and salt to taste. Mix well. Cover tightly and chill 3-4 hours.

STEP 6 : To serve, ladle the soup into bowls. Swirl the remaining yogurt on the surface.

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