Soupe d’avocat abidjanaise – Chilled Avocado Soup
2 very ripe avocados
4 cups cold chicken or vegetable stock
2 Tablespoons lime juice
1 Tablespoon plain yoghurt
2 hefty dashes of Tabasco sauce
salt and black pepper
Garnish: 4 paper-thin slices of lime and Tabasco sauce
Dump the avocado flesh into a blender and puree. 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 bit of Tabasco sauce over each portion.
This thick, clean-tasting soup cries out “tropics”–bright plumage with the bite of pepper and lime. Chances are you won’t be able to find the creamy thin-skinned purple avocado varietals native to the Ivory Coast, but buttery Haas avocados are just as good. Serve this to 4 people as a rich first course.