Serves 6
2 ripe avocados
11/2 pints (900ml) chicken stock 1/4 pint (150ml) single cream juice of 1 lemon
salt and freshly milled pepper
2 tablespoons chopped chives
Halve the avocados lengthways and remove the stones. Scoop out avocado flesh with a tablespoon and put into the goblet of an electric blender or food processor. Immediately add 1 pint (600ml) of the cold chicken stock. Cover and blend to a puree — the soup should be pale green and beautifully smooth.
Pour soup into a mixing bowl and stir in remaining stock, the cream, lemon juice and season with salt and pepper. Cover bowl with cling film and chill for several hours. Stir in freshly chopped chives about 10 minutes before serving. Serve in chilled soup bowls. Avocado soup looks cool and inviting with a few ice cubes floating in it.