A glamorous thick, spoonable soup which can
be served in large glass goblets

2 ripe avocados (whole weight 1lb[450g])
1/2 lemon, juiced
285ml (1/2 pint) chicken stock, made
from one stock cube
140ml (1/4 pint) single cream
140ml (1/4 pint) soured cream

FOR THE GARNISH

a large tomato, peeled, seeded and diced
a small clove of garlic, crushed (optional)
2 tbsp coriander leaves, chopped
a dash of Tabasco
a dash of Worcestershire sauce
four sprigs of coriander
sea salt and freshly milled pepper

Peel and stone the avocados and combine the flesh with the other ingredients (not including the garnish) in a blender. Whizz until smooth. Dilute with more stock or cream if too thick and season carefully – cold soups often need less seasoning than hot ones. Store the soup in a tall jug in the fridge, covered with a disc of paper which is touching its surface, until
chilled.

For the garnish, mix the tomato dice lightly with the garlic (if using), coriander, Tabasco, Worcestershire sauce and a little salt. Pour the soup into large goblets or dainty bowls. Place some garnish on top of each portion and decorate with a coriander leaf.