Chilled avocado soup

Viva 25/11/2009

Amanda Laird

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Serves 4

3	Avocados, ripe
1 can	Coconut milk, 425ml
½ cup	Water, iced
3 tbsp	Plain unsweetened yoghurt
2 tbsp	Lemon juice, or lime juice
2 tbsp	Avocado oil
1 to taste	Salt
2 slices	Sourdough bread
1 splash	Olive oil
2	Tomatoes
1 handful	Basil leaf, Thai if available, to garnish

Halve the avocados, remove the stones and scoop out the flesh.
Puree in a blender with the coconut milk, water, yoghurt, lemon or lime juice and avocado oil, adding salt to taste.
Puree until completely smooth, adding more water if necessary, then refrigerate.
Cut the crusts off the bread and dice finely. Heat a pan, adding a little olive oil and toast the bread until golden.
Halve the tomatoes, remove the seeds and finely dice.
Ladle the soup into chilled bowls, top with the croutons, tomatoes and basil.
Drizzle over a little avocado oil before serving.

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