Iced Avocado and Lemon Soup

Instead of blending the tomatoes into the avocado mixture they are chopped and spooned in as a salsa garnish just before serving.

Serves: 4 - 6

Ingredients:
4 Ripe Avocados
Juice of 1 lemon
1 tspn. Fresh Root Ginger (grated)
1 quart Vegetable Stock
2-3 drops Hot Chili Sauce
2/3 cup Light Cream
Salt and Freshly Ground Black Pepper
4 Plum Tomatoes
a few Fresh Basil Leaves (finely shredded)

Procedure:
1. Cut the avocados in half, remove the pit and scoop out the flesh into a food processor or blender. Add the lemon juice and ginger and puree until really smooth.

2. Turn into a bowl and mix in the vegetable stock, chili sauce, cream, and a little salt and pepper. Chill for several hours.

3. Meanwhile, soak the tomatoes in boiling water for 4-5 minutes until the skins come off easily. Cut away any hard core, squeeze away the seeds and chop the flesh into neat little cubes. Mix with the shredded basil leaves, a little salt and black pepper and chill.

4. To serve, ladle into bowls and spoon a little of the tomato and basil mixture into the middle of each.