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Ripe avocados - 3
lemon juice - 2 tsp
Chicken stock - 1 litre
Cream - 150 ml
Salt and pepper
Cayenne pepper
Tomato -1 (skinned, seeded and diced)


  • Cut the avocados in half and scoop out the flesh into a liquidizer and sprinkle with lemon juice.
  • Add some of the stock and blend in the liquidizer.
  • Stir in the remaining stock, the cream and seasoning, adding just a pinch of cayenne.
  • Garnish with diced tomato.
This soup is eaten cold, and because avocados discolour, it should be served soon after it is made.

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