Chilled avocado soup with tortilla chips | Vegetables recipes | Jamie magazine
We all love avo on toast, but have you tried chilled avocado soup? So refreshing and full of flavour. Make your own tortilla chips for dipping too – it's so quick and easy!
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
- Refrigerator
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 1 large ripe avocado
- 1 cucumber
- 4 spring onions
- a few sprigs of fresh coriander
- 250ml organic vegetable stock, chilled
- 200ml plain yoghurt
- 1 mild fresh green chilli
- 1 lime
- Tabasco sauce
- 1 fresh red chilli
- 1 handful of micro garlic chives (see tip)
- TORTILLA CHIPS
- ½ tablespoon olive oil
- ½ teaspoon hot smoked paprika
- 2 soft corn tortillas
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