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Avocado and chilli soup

Recipe from: 10/1/2003 12:00:00 AM

Ingredients 9
Servings 4


  • 2
    avocados, pipped and peeled
  • 2
    red chillies, deseeded and sliced
  • 3
    spring onions, chopped
  • 0.50
    cucumber, chopped
  • 500
    chicken stock, made with 1 stock cube
  • 125
    fat-free milk
  • 15
    medium cream sherry
  • 30
    lemon juice
  • sea salt and milled pepper


Blend the avocado, chilli, spring onion and cucumber for about one minute.
Pour in stock, milk, sherry and lemon juice and blend till smoothish.
Season well and chill until needed.
Top with thinly sliced chilli and spring onion and serve.

Read more on: soup

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