Recipe compliments of Aqua Soleil
6 large ripe avocados, peeled and seeded
4 tablespoons fresh lime juice
2 cloves garlic, crushed
6 spring onions, finely chopped
2 teaspoons ground cumin
2 cups vegetable or chicken stock
salt and freshly ground black pepper
2 cups yogurt
4 ripe tomatoes, deseeded
2 seedless cucumbers, deseeded
2 spring onions, finely chopped
2 tablespoons fresh lime juice
1 teaspoon sweet chili sauce
4 tablespoons finely chopped cilantro
Chop avocados roughly, leaving 1/4 cup for the salsa. Place in a food processor with lime juice, garlic, spring onions, cumin and stock – puree until smooth. Season with salt and pepper. Add yogurt and blend for 30 seconds. Chill soup until ready to serve.
For the tomato salsa, finely dice tomatoes and cucumber, then combine with the remaining avocado left from the soup. Stir in spring onion, lime juice, sweet chili sauce and chopped cilantro.
To serve, ladle soup into bowls and top with a small amount of salsa.