- 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
- 8–12 ice cubes (optional)
- slices of limes
- prigs of fresh coriander
- 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.
- Pour in the stock and bring to the boil.
- Cover the pan with a lid, reduce the heat and simmer for 10 minutes or until the leeks are cooked.
- Remove the soup from the heat and let it cool slightly, then purée it in a blender or food processor.
- Alternatively the soup can be puréed in the saucepan with a handheld blender.
- Pour the soup into a bowl and leave it to cool, then chill well.
- Just before serving the soup, prepare the avocado.
- Halve the avocado and discard the stone.
- Scoop the flesh into a fine stainless steel or nylon sieve, then press it through.
- 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.
- Stir the avocado purée into the soup, together with the yogurt, lime juice and coriander.
- Add seasoning to taste, then ladle the soup into bowls.
- Float 2–3 ice cubes in each bowl, if you wish, then add slices of lime and sprigs of coriander.
- Serve at once.
Preparation: 10 minutes, plus cooling and chilling
Cooking: about 20 minutes