Summer Avocado soup

Summer Avocado soup

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To serve – 4 to 6

A light refreshing summer soup – perfect for al-fresco dining


2 ripe avocados 3 teaspoons lemon juice 1 clove garlic, crushed 155 ml/ 5 fl oz single cream 625 ml/ 20 fl oz cold chicken stock Dash Tabasco sauce Salt and freshly ground black pepper ½ Avocado, diced and dipped in lemon juice (to prevent it browning) and snipped fresh chives, to garnish


  1. Halve the avocados, discard stones and scoop flesh into a blender or food processor. Add lemon juice, garlic and cream and work to a purée.
  2. Blend in stock and season with Tabasco and salt and pepper.
  3. Turn into a bowl, cover with plastic wrap to prevent discoloration and chill for 1 hour.
  4. Serve garnished with diced avocado and snipped chives.

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