Amanda Laird: Chilled avocado soup

Chilled avocado soup. Photo / Babiche Martens

Serves 4

3 ripe avocados
1 x 425ml can of coconut milk
1/2 cup iced water
3 Tbs plain yoghurt
2 Tbs lemon or lime juice
2 Tbs avocado oil
Salt
2 slices sourdough bread
Olive oil
2 tomatoes
Fresh basil leaves (Thai if available) to garnish

1 Halve the avocados, remove the stones and scoop out the flesh. Puree in a blender with the coconut milk, water, yoghurt, lemon or lime juice and avocado oil, adding salt to taste. Puree until completely smooth, adding more water if necessary, then refrigerate.

2 Cut the crusts off the bread and dice finely. Heat a pan, adding a little olive oil and toast the bread until golden. Halve the tomatoes, remove the seeds and finely dice.

3 Ladle the soup into chilled bowls, top with the croutons, tomatoes and basil. Drizzle over a little avocado oil before serving.