Chilled Avocado and Yoghurt Soup with Tomato Salsa

Ingredients for Chilled Avocado and Yoghurt Soup with Tomato Salsa

• 2 large ripe but firm avocados

• 350ml buttermilk

• 350ml plain yoghurt

• 2 heaping tablespoons chopped coriander

• 1 large clove garlic, thinly sliced

• 1/2 serrano or jalapeño chilli, seeds removed for less heat if desired, or more to taste

• 1/2 teaspoons toasted and ground cumin seeds

• 1 tablespoon freshly squeezed lime juice

• Kosher or sea salt

• 1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice

• 40g finely minced white onion

• 2 heaping tablespoons chopped coriander

• 1/2 serrano or jalapeño chilli, seeds removed for less heat if desired, finely minced

• 1 small clove garlic, finely minced

• Kosher or sea salt

• Freshly squeezed lime juice

Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yoghurt, coriander, garlic, chilli, and cumin. Blend until smooth. Taste and add more chilli if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 120ml . Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.

Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, coriander, chilli, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.

If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

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