Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 22

This soup really does need to be chilled and served within 2 hours, so that the amazing colour remains bright. It’s lucky that it is so quick and easy to prepare!

Serves 2 as a main course, or 3 as an appetizer

Stock (bouillon)

425ml/1¾ cups allergy-free vegetable stock (bouillon) or boiling water flavoured with 2 teaspoons of allergy-free vegetable bouillon powder

Salsa

¼ small red onion, finely chopped

¼ red pepper and ¼ yellow pepper (bell pepper), seeded and finely chopped

2 heaped tablespoons coarsely chopped coriander (cilantro) leaves

7.5cm/3in cucumber, peeled and finely chopped

1 tablespoon cold pressed extra virgin olive oil

2 teaspoons lemon juice

Soup

2 large ripe avocados, halved, stoned (pitted) and all the flesh scraped out

2 tablespoons lemon juice

Chilli sauce*, paste* or chillies minced in oil

Sea salt and freshly ground black pepper

First, make the vegetable stock (bouillon) and allow it to become cold.

Make the salsa: mix the ingredients in the given order in a small bowl and toss until evenly mixed. Cover and chill until ready to serve the soup.

Now make the soup: put the avocado flesh into a blender, pour in the cold stock (bouillon) and blend until smooth. Pour the soup into a bowl; adjust the seasoning with the lemon juice, chilli, salt and pepper. Cover and chill. I usually put it in the deep-freeze for 30 minutes.

Divide the soup between the soup dishes and decorate with plenty of salsa. Serve immediately.