Avocado and Vegetable Soup Recipe

This is a very interesting soup of avocado, sweetcorn and tomato in a milk and lemon juice base flavoured with chilli and lemon that is very versatile in that it can be served hot in winter or it can be served chilled as a summer soup. So you get the best in both seasons.

With its leek garnish, this would also work if you are looking for something different to serve as a soup for St David's day (March 1st).

Avocado and Vegetable Soup

This is a classic soup that can either be served warm in the winter or served as a chilled soup in the summer months.

Serves: 4

Ingredients:

1 large, ripe, avocado
2 tbsp lemon juice
1 tbsp vegetable oil
50g (1/2 cup) tinned sweetcorn, drained
2 tomatoes, blanched, peeled and de-seeded
1 garlic clove, crushed
1 leek, chopped
1 red chilli, chopped
450ml (2 cups) vegetable stock
150ml (2/3 cup) milk
shredded baby leeks, to garnish

Method:

Peel the avocado, chop the flesh, turn into a bowl and mash with a fork. Stir in the lemon juice (this prevents it from going brown) then set aside until required.

Heat the oil in a pan and use to fry the sweetcorn, tomatoes, garlic, leek and chilli for about 3 minutes, or until the vegetables have softened.

Turn half the vegetable mixture into a food processor or blender and process until smooth. Scrape into a clean saucepan then add the stock, milk and reserved vegetables. Bring just to a simmer and cook gently for about 3 minutes, or until hot through.

Turn into a warmed tureen, garnish with the shredded leeks and serve.

This soup also makes an excellent chilled soup. If serving chilled, simply combine the puréed vegetables, whole vegetables, stock and milk in a bowl. Cover and chill in the refrigerator for at least 4 hours.

For more ideas for St David's day recipes and a little of the history of St David of Wales, please see the Celtnet St David's day history and recipes page.

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