Ingredients
1 very ripe avocado
400ml cups cold vegetable stock
¼ cup lime juice
3 heaped tablespoons plain yoghurt
2 generous splashes of Tabasco
salt and black pepper to taste
Preparation
Puree avocado flesh in a blender. Gradually add the stock and continue processing until smooth.
Blend in the lime juice, yoghurt, Tabasco sauce, and salt and pepper. Refrigerate for at least one hour.
When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a little Tabasco sauce over each portion.
