Iced Avocado Soup With Chilli
|Avocado||1 , peeled and seeded|
|Lemon juice||2 Tablespoon|
|Chicken bouillon cubes||1|
|Boiling water||4 Tablespoon|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Hot pepper sauce||3 Drop|
|Iceberg lettuce||1 , shredded (For Garnish)|
|Yogurt||2 Tablespoon (For Garnish)|
|Chili seasoning||To Taste (For Garnish)|
Puree the avocado and lemon juice in a blender or food processor.
Dissolve the stock (bouillon) cube in the water and leave to cool.
Add to the avocado puree with most of the yogurt and the Tabasco (hot pepper) sauce.
Mix well and add salt and pepper to taste.
Pour into serving bowls and chill.
Serve topped with shredded lettuce, a spoonful of yogurt and a little chilli seasoning.