every one a winner
every one a dinner
Summer Avocado soup
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
- 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.
- Blend in stock and season with Tabasco and salt and pepper.
- Turn into a bowl, cover with plastic wrap to prevent discoloration and chill for 1 hour.
- Serve garnished with diced avocado and snipped chives.
Coming soon- Where to buy Wot Eat ingredients NEAR YOU.
CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).