2 large ripe avocados
300ml sour cream
1 litre chicken stock
cherry tomatoes, chopped
1 onion, finely diced
1 tbsp of basil
1 tbsp of chives
Mix the tomatoes, onion, basil and chives. Add olive oil, salt and pepper, and set aside.
Cut the avocados in half, remove the peel and lift out the stones. Chop the flesh coarsely and place it in a food processor with 3-4 tbsp of the sour cream. process until smooth.
Heat the chicken stock in a pan. When it is hot, but still below simmer point, stir in the rest of the cream. Gradually stir the avocado mixture into the hot stock. Heat but do not let the mixture approach boiling point.
Season and ladle the soup into individual bowls. Add the tomatoes before serving.
This is like having nachos without the nachos: guacamole, salsa and sour cream. Maybe I should add a bit of green and red chili the next time to spice it out but aside from that, it’s a nice filling soup, might be more appropriate for summer.