Chilled Avocado Soup With Tortilla Chips

Serves 4.

Notes: requires a blender or food mixer.


For the soup:

For the garnish:


  1. Chop a 3 cm length from the cucumber and keep it for the garnish.
  2. Peel the rest of the cucumber, chop it in half and scoop out/discard the seeds; place the cucumber in a blender/mixer.
  3. Chop the avocado in half, around the stone, scoop out the soft flesh and add it to the cucumber.
  4. Halve and de-seed the green chilli and it to the rest.
  5. Roughly chop the spring onions and add them to the rest.
  6. Pick the leaves off the sprigs of coriander and add them also.
  7. Blend the lot to achieve a smooth consistency.
  8. Add the yoghurt and stock and continue to blend until the mixture is smooth and silky.
  9. Mix in 10 drops of tabasco and the salt.
  10. Chop one of the limes in half and mix just this half-lime of juice into the soup.
  11. Place the soup in the fridge to cool right down.
  12. Pre-heat the oven to 200 C.
  13. Mix the smoked paprika with the olive oil in a small bowl.
  14. Place the tortillas on a baking tray and brush both sides of them with the mixture, making sure to get it right to the edges.
  15. Bake in the oven for 5 to 10 minutes, until the tortillas are just starting to brown; when in doubt, over-do it, you don't want them to be soft in the middle.
  16. Allow the tortillas to cool then break them up between your fingers and mix in a couple of pinches of salt.
  17. Deseed and finely chop the red chilli and add it to the tortilla crisps.
  18. Take the reserved 3 cm length of cucumber, peel it and remove the seeds then chop it finely and add it to the tortilla/chilli garnish mixture.
  19. Add the juice of the remaining one and a half limes to the soup shortly before serving; this way it will add a noticeable tang.
  20. Serve the soup with the garnish on the side.

Back to Meades Family Homepage