Recipe-ChilledAvocado Soup

A creamy refreshing vegetable soup, ideal for a summer evening

Ingredients - Serves 4 Prep time: 15mins • 3 firm, ripe avocadoes • Juice of 1 lemon • 2 large cloves garlic • 150ml warm stock • 300ml milk or buttermilk • ½ x 190g jar pesto sauce • Salt and black pepper • Shredded basil or chives to serve Method 1. Peel and stone the avocadoes and place in a blender or food processor with the lemon juice, garlic and stock. Blend fast for 2 minutes until smooth. For a really velvety smooth consistency you could pass through a sieve. 2. Whisk in the milk, pesto sauce and seasoning to taste. Cover very closely with clingfilm and chill well until ready to serve. Tip: Be sure to cover closely as it will start to discolour especially if you leave it for more than a day. Warm through gently if required.

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