Chilled leek and avocado soup


  • 1 tablespoon extra virgin olive oil
  • 500 g leeks, white part only, halved lengthwise and thinly sliced
  • 1 clove garlic, finely chopped
  • 3 cups (750 ml) vegetable or chicken stock, preferably homemade
  • 1 large ripe avocado
  • ½ cup (125 g) low–fat natural yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh coriander
  • salt
  • pepper
  • 8–12 ice cubes (optional)
  • slices of limes
  • prigs of fresh coriander


  1. Heat the oil in a saucepan, add the leeks and garlic, and cook for 10 minutes, stirring frequently, until the leeks are slightly softened but not coloured.
  2. Pour in the stock and bring to the boil.
  3. Cover the pan with a lid, reduce the heat and simmer for 10 minutes or until the leeks are cooked.
  4. Remove the soup from the heat and let it cool slightly, then purée it in a blender or food processor.
  5. Alternatively the soup can be puréed in the saucepan with a handheld blender.
  6. Pour the soup into a bowl and leave it to cool, then chill well.
  7. Just before serving the soup, prepare the avocado.
  8. Halve the avocado and discard the stone.
  9. Scoop the flesh into a fine stainless steel or nylon sieve, then press it through.
  10. The avocado can also be puréed in a blender or food processor until smooth, adding a little of the chilled soup to thin the purée and ensure it is completely smooth.
  11. Stir the avocado purée into the soup, together with the yogurt, lime juice and coriander.
  12. Add seasoning to taste, then ladle the soup into bowls.
  13. Float 2–3 ice cubes in each bowl, if you wish, then add slices of lime and sprigs of coriander.
  14. Serve at once.

Serves 4
Preparation: 10 minutes, plus cooling and chilling
Cooking: about 20 minutes

Source: Soups & Casseroles
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