The first restaurant I ever worked in was called the Brackenbury in Shepherd’s Bush and it was very good, incredibly cheap and packed day and night, mainly with people from the nearby BBC. Because of the amazingly cheap menu – a starter was on average £4 and a main course about £10 and I am talking proper, high quality modern British cooking, most ingredients where as cheap as possible. When handling an expensive ingredient such as the truffle oil or the porcini mushrooms, you could see the head chef and owner Adam literally flinching with stress as he worried frantically about his profit margins – the make or break of many a restaurant. This recipe for Avocado Soup was often on the menu on hot summer days. A whole box of avocados was an expensive commodity and I only worked out years later, that it was considered cost effective, simply because being so easy to make, it counteracted its cost by saving money in wages. Anyway, I can’t tell you how delicious this is on a really hot summers day!
Chilled Avocado Soup with Chilli, Coriander and Lime
Adjust ingredients according to taste. I do not like a lot of raw onion, but love coriander. It is up to you to get the balance that you like.
2 large ripe avocados
2 spring onions
A medium bunch of coriander
1 fresh red chilli
400ml organic chicken or vegetable stock (you can use good quality stock cubes), chilled
Peel, destone and chop the avocados. Squeeze over the lime juice straight away to stop them discolouring. Roughly chop the spring onions and roughly chop the coriander leaves. De-seed the chilli. Blitz in a blender or with a hand blender until smooth. Season with a good pinch of sea salt and black pepper, then add the stock and puree again. Check for seasoning and adjust to taste. Put in the fridge to chill.