An easy-to-make, inexpensive, cold soup, this may be served at the start of a summer lunch or dinner. It may be garnished with chives, dill or parsley.
1 large avocado l pints chicken stock, fresh or made from a stock cube
1 teaspoon grated onion
1 teaspoon cayenne pepper
5 fit. oz. single cream
1 tablespoon chopped dill
Peel and stone the avocado. Using a wooden spoon, push the avocado through a sieve into a bowl.
Add the stock, onion and cayenne pepper. Beat well with a whisk until the mixture is smooth. Alternatively, blend the ingredients in an electric blender. Mix in the cream.
Pour the soup into individual soup bowls. Put the bowls in the refrigerator and chill thoroughly. Garnish with the dill and serve.