Serves 4 | Preparation/cooking time: 40 mins | Chilling time: 2 HOURS | Difficulty: easy | Can be frozen
Ingredients
For the avocado soup
3 large avocados, pitted, peeled, and cut into chunks
750ml vegetable stock
3 tbsp lemon juice
1 tsp ground cumin
1 pinch cayenne
For the tomato soup
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp harissa, spice paste
400g canned chopped tomatoes
250ml passata
750ml vegetable stock, hot
2 tbsp extra virgin olive oil
To serve
1 red chilli pepper, sliced
2 limes, cut into tiny wedges
1/2 fresh coconut, flesh shaved
2-3 tbsp roughly chopped coriander
3-4 tbsp dukkah, spice mix
Method
1. To make the avocado soup, combine all the ingredients for the soup in a food processor. Blend on high until smooth, 2-3 minutes.
2. Pour into a bowl, cover and chill until cold, 2 hours.
3. To make the tomato soup, heat the olive oil in a large pan set over a medium heat until hot.
4. Add the garlic and fry for 45 seconds, stirring, until lightly golden. Stir in the harissa, cook for 1 minute, then add the chopped tomatoes, passata and stock.
5. Cook until simmering, then continue to cook over a reduced heat for a further 15 minutes. Stir in the olive oil and blend with an immersion blender until smooth.
6. Season to taste.
7. To serve, pour both soups into serving glasses. Garnish with a mixture of chilli pepper slices, lime wedges, coconut shavings, coriander and dukkah spice mix on top.
