Cold Avocado Soup
|Cucumber||1 (4-Inch Piece)|
|Chicken stock||1 Pint (600 Milliliter)|
|Lemon juice||1 Teaspoon|
|Natural yogurt||10 1⁄2 Ounce (2 Cartons, 150-Gram)|
|Chopped coriander||1 Tablespoon|
1. Cut the cucumber into dice and cook in the stock, bring to the boil and simmer for 10 minutes. Allow to cool a little.
2. Halve the avocados, remove stones and skin. Sieve or liquidise with the cooked cucumber.
3. Add the remaining ingredients, cover and chill well before serving.
4. Blend well and serve with chopped coriander.