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Chilled Avocado Soup with Rafts of Salar Flaky Smoked Salmon

Recipe Information

Ingredients

• 1 tablespoon bitter
• 1 onion finely chopped
• 1-2 teaspoons curry powder
• 1&1/4 pints vegetable stock
• 1&1/4 pints dry white wine
• 3 avocados
• salt
• pinch sugar
• dash Tabasco sauce
• 1 teaspoon lemon juice
• virgin olive oil
• crusty white bread
• 3 garlic cloves, crushed
• ½ pint double cream or plain yoghurt
• Salar Flaky Smoked Salmon.

Method

Fry the onions until soft and translucent, add the curry powder and cook, stirring constantly for 5 minutes then take the pan off the heat. Add the stock and the wine, bring to the boil and simmer for 1 minute whilst stirring. Peal and chop the avocados and add to the liquid together with the salt, sugar, Tabasco sauce and lemon juice. Pour into a blender and whiz to a puree. Transfer to a large shallow bowl and chill for 1 hour. Cut 4-5 slices of crusty white bread into cubes. Heat 4 tablespoons of virgin olive oil in a deep heavy bottomed pan and when hot add 3 crushed garlic cloves and a good pinch of salt. Fry the bread cubes, tossing them frequently in the pan until they are golden. Add the cream or yoghurt to the chilled soup. Serve in individual bowls. Scatter the croutons on the surface and top generously with flakes of Salar Flaky Smoked Salmon.

Terrific on a hot summer’s day!