Chilled avocado soup

Ingredients

3	Avocados, ripe (Main)
1 can	Coconut milk, 425ml
3 Tbsp	Plain unsweetened yoghurt
½ cup	Water, iced
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 leaves, Thai if available, to garnish

Directions

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