The chilled avocado soup is thick, creamy and vibrant in colour. With a light curry flavour and a hint of mint, it is avocado heaven. Serve with plenty of freshly ground pepper and, being a creature of habit, crusty bread and butter is a must.
Ingredients
1 Tbsp | Olive oil |
1 | Onion, chopped |
2 cloves | Garlic, crushed |
1 tsp | Thai green curry paste |
3 | Avocados, flesh removed from 2, 1 sliced for serving (Main) |
¼ cup | Lemon juice |
½ cup | Mint leaves |
2 cups | Chicken stock |
1 serving | Avocado, extra, to serve |
4 small handfuls | Croutons, to serve |
Directions
- Heat the oil in a small frying pan to a medium heat. Add the onion and garlic, cooking for 4 or 5 minutes until soft but not brown. Add the curry paste and cook for a further 1 minute. Allow to cool.
- Into a blender place the onion mix, avocados, mint and chicken stock. Blend until smooth. Season with salt and pepper. Chill for at least four hours before serving.
- Decorate with avocado and a sprinkling of croutons.