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This beautiful pale green, silky soup is very easy to make. Use avocados that are perfectly ripe but not overly so; they’re just right when they feel slightly soft all over when you squeeze them gently in the palm of your hand. Avoid making this soup in advance; it just needs time to chill in the fridge so that it keeps its bright colour.

SERVES 6

2 large ripe avocados

1 tbsp lemon juice

850ml (1½ pints) ice-cold skimmed milk

salt and freshly ground black pepper

2 tbsp chopped fresh chives, to garnish

Halve, stone and peel the avocados and cut them into rough chunks.

Put the chunks into a blender or food processor with the lemon juice and milk and blend very thoroughly until the mixture is silky smooth.

Taste and season well with salt and pepper. Chill in the fridge, with the serving bowls too, if there’s room.

To serve, check the seasoning, as chilling can dull the flavour, then ladle the soup into the bowls and scatter some bright green chopped chives on top.