Chilled Avocado Soup With Tomato Salsa

Directions

1. Remove any tired strips of spring onion then wash the spring onions well. Trim the roots then slice the spring onions, including the green parts.
2. Heat the extra virgin olive oil and add in the spring onions, chilli and coriander and saute/fry till the spring onions have wilted. Add in the stock and heat till hot then remove from the heat.
3. Scoop the avocado flesh from the skins and add in to the soup with the cream, lowfat sour cream or possibly lowfat yoghurt, worcestershire and tabasco. Puree the mix till very smooth then season to taste with salt and pepper.
4. To make the salsa, finely dice the yellow and red tomatoes and mix with the coriander and juice of 1 lime. Add in salt and pepper to taste.
5. Serve garnished with the cream or possibly lowfat sour cream or possibly lowfat yoghurt and tomato salsa.