Jamie Magazine
By Joss Herd
Chilled avocado soup with tortilla chips
20 mins plus chilling
Not Too Tricky
serves 4-6
About the recipe
The summery flavours of this soup work beautifully with the spiked tortilla chips. Alter the amount of Tabasco, chilli and paprika to suit your taste, but remember the yoghurt will help keep things cool.
Recipe From
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
Top Tip
Micro garlic chives are available from larger supermarkets. Just use regular chives if you can’t get them.
Method
- Preheat the oven to 200ºC/gas 6.
- For the tortilla chips, combine the oil and paprika, then brush over both sides of the tortillas.
- Bake on a baking tray for 5 minutes, or until golden and crisp. Season well and set aside to cool, then break into pieces.
- To make the soup, peel, destone and chop the avocado. Peel and deseed the cucumber, reserving a whole 3cm piece to one side. Trim and roughly chop the spring onions, then pick and roughly chop the coriander leaves.
- Blitz the avocado, cucumber, spring onions, coriander, stock, yoghurt and green chilli in a blender until smooth.
- Season with lime juice, Tabasco, and a good pinch of sea salt and black pepper, then cover with clingfilm and put in the fridge to chill.
- Peel, deseed and finely chop the reserved cucumber, then finely slice the chilli.
- Once the soup is chilled, serve in small bowls topped with the tortilla chips, chopped cucumber, red chilli and garlic chives. Finish with a drizzle of avocado oil, if you like.
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