Chilled avocado soup with tomato salsa
Chef Suné Niemand this week shares the first of a series of recipes for people on the run. Dish up these super-fast recipes in 15 to 35 minutes.
|250g||ripe, fresh avocado pulp|
|80ml||cream (or coconut milk)|
|30ml||fresh lemon juice and zest of 1 lemon|
|Fresh chopped chilli (or chilli powder or tabasco), according to taste|
|1||tomato, seeded and diced|
|4||spring onions, scissor chopped|
|Salt and pepper to taste|
- Place the avocado in a food processor together with the remaining ingredients. Blend until smooth – cover and chill for 2 hours.
- Combine all the salsa ingredients and let it stand for 15 minutes before serving. Serve the soup with the salsa.
TIPS from the Chef: Additionally, serve topped with steamed lemon prawns.