From the book 500 Soups by Susannah Blake:

I’m going to make this for friends Monday night. It’s the perfect cold food for a hot Summer night.

Chilled avocado soup with fiery tomato salsa


2 large ripe avocados 

1 red chili, seeded and chopped

1 garlic clove

5 cups chicken stock

Juice of 1 lime

Salt and ground black pepper

Ice cubes, to serve

For the salsa:

2 ripe tomatoes, seeded and chopped

2 scallions, sliced

1 green chili, seeded and chopped

2 tbsp. chopped fresh cilantro

Juice of 1 lime

First make the salsa. Combine the tomatoes, scallions, chili and cilantro in a small bowl. Season with a little salt, add the lime juice and stir the ingredients until thoroughly combined. Cover and set aside.

To make the soup, halve and pit the avocados, then scoop the flesh into a food processor or blender. Add the chili, garlic and stock, and process until smooth. Add the lime juice and season to taste with salt and pepper. Then process briefly to mix.

Pour the soup into bowls. Top with ice cubes and a spoonful of salsa. Serve immediately.