Slightly spicy soup with avocado, coriander, yogurt and chilli.
800 g avocado flesh
1 green chilli pepper, crushed
3 garlic cloves, chopped
100 g yogurt
150 ml dairy cream
salt and pepper
1 teaspoon(s) red chilli powder
60 g spring onions, chopped
1 1/2 cup(s) milk
800 ml chicken stock
1 tablespoon(s) fresh coriander, chopped
Put the avocado, chicken stock, spring onions, milk, chilli powder, salt and pepper in a food processor until smooth and integrated.
Pour the soup in a large bowl and set aside.
Pass the dairy cream, yogurt, garlic, green chilli and coriander through the food processor until all the ingredients are well combined. Season with salt and pepper.
Serve the soup in 6 bowls. Add a spoonful of the yogurt sauce in each bowl and serve garnished with fresh coriander.
