- 2 ripe avocados
- 600ml/1pt chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 1⁄2 teaspoon chilli powder salt
- 2 tablespoons sour cream, to serve
Preparation:
• Peel and stone the avocado. Blend or process the flesh into a purée.
• Add the remaining ingredients, except the sour cream, and blend until smooth.
• Allow to chill for a few hours before serving.
• To serve, add the sour cream, stir through and serve the soup chilled.
That's it... EasY Ha!
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