no-cook spicy chilled vegan avocado soup

You know that scene in Bridget Jones' Diary? You know, the one that sent a gazillion women around the world swooning?

"But the thing is, um, what I'm trying to say, very inarticulately, is, that um, in fact, perhaps despite appearances, I like you. Very much."

"Ah, apart from the smoking, and the drinking, the vulgar mother... and the verbal diarrhea."

"No, I like you very much. Just as you are."

(cue Van Morrison crooning Someone Like You in the background)

avocado

Okay, I have a confession to make. I don't like avocado, just as it is.

Sure, I enjoy some avocado in my salsa, and I was really rather fond of them in these banana avocado pancakes. But a little manipulation is always in order when I prepare an avocado dish: to make it work for me, its uniquely odd taste has to be offset by other elements in the dish and be almost imperceptible.

Which brings us to this delectably refreshing no-cook chilled spicy avocado soup. What do I like about this soup? Well, I like that no cooking is required. I like how it can be made so quickly and easily with just a trusty knife, blender and refrigerator. I like how it is not just lightly chilled - but unreservedly icy cold. I like how it tastes so clean and light, thanks to the raw vegan ingredients. I like that it has the creaminess of avocado and the feistiness of lime, chilli, garlic and mint. I like that it is so easy to wash up afterwards.

In fact, I think I like it, very much. Just as it is.

no-cook spicy chilled avocado soup - the thick, creamy version.

no-cook chilled spicy vegan avocado soup appetizer (serves 4)

chopped flesh of 1 small avocado
juice of 1/2 lime (approx. 1 tablespoon)
1 - 2 small hot chillies, chopped (include the seeds if you like it spicy - I do!)
1 small clove garlic, minced
4 mint leaves
1/4 teaspoon salt
water and ice cubes

- Combine avocado, lime juice, chillies, garlic, mint leaves and salt in a bowl. Gently mash and mix with a fork, cover and set aside in the fridge for at least half an hour to let the flavours marry.
- When serving time beckons, blend all ingredients till smooth, adding water and ice cubes gradually to achieve your ideal dilution and consistency. I made both a thick and a thin version and surprisingly preferred the latter. Do a taste test as you go along!
- Serve this icy-cold spicy avocado soup immediately with with the option of salt and black pepper on the side, plus a wedge of lime.

(Tip: you can adapt this recipe to make a great avocado dip as well - instead of following the steps above, blend all ingredients together without the ice cubes and just a splash of water, then chill in the fridge for at least an hour before serving.)

for a super cool, light and refreshing soup, use more water and ice. tada!