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Ripe avocados - 2
Lemon juice - 15 ml
Garlic clove - 1 peeled and sliced)
Mayonnaise - 4 tbsp
Salt - 1 tsp
Condensed cream of tomato soup - 2 cans
Warm water - 600 ml
Tomatoes - 350 gms (Blanched and skinned, cut into strips)
Seasoning to taste


  • Make the Avocado mayonnaise first and leave side temporarily while preparing the soup.
  • Scoop avocado flesh into food processor bowl.
  • Add lemon juice, garlic, mayonnaise and salt. Blend until smooth. Transfer to dish.
  • Tip both cans of soup into a 2.25 litre dish. Mix in water and tomatoes.
  • Cover with a plate and cook 9 to 10 minutes  or until soup is hot not boiling. Stir occasionally.
  • Adjust seasoning to taste then ladle into warm soup bowls. Add a tbsp of avocado mixture to each and serve immediately.
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