Tender creamy soup with leeks and avocado that can be enjoyed both cold and hot!
Extra virgin olive oil
3 cups, sliced thinly
1 clove, small chopped
Chicken or vegetable stock
Large ripe avocado
Plain low-fat yogurt
2 tbsps, chopped
Fresh ground black pepper
Ice cubes (for serving)
Limes, sliced (for serving)
Cilantro sprigs (for serving)
- Pre-heat olive oil in a saucepan. Add sliced leeks and chopped garlic, cook stirring non-stop until the leeks are tender, but not yet brown (about 10 minutes).
- Add stock, bring to boil. Reduce heat, cover the saucepan and simmer for 10 more minutes. Remove from heat and let cool a little.
- With an immersion blender, puree the soup until smooth. Pour into a large bowl, set aside to cool. Cover, place into the fridge and chill well.
- When it is time to serve, cut the avocado in half, toss the seed. Scoop the flesh out with a spoon and puree it with a blender (add a little chilled soup to make sure the puree is smooth) or press through a fine sieve.
- Add avocado, yogurt, lime juice, and cilantro into the bowl with soup, stir well. Season with salt and pepper to taste, stir well again. Ladle the soup in 4 small bowls, garnish with ice cubes, lime slices and cilantro sprigs. Serve immediately.
- If you don’t like cold soups, you can cook a hot variation: put avocado flesh into the hot soup, add sour cream instead of yogurt and puree with an immersion blender until really smooth.
- For a hotter version, add two green chili peppers to leeks when sautéing.
- For an instant version, forget about the leeks and blend the flesh of two avocados with vegetable stock, stir in yogurt, lime juice, and season well.
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