Cold Cream of Avocado Soup with Tomatoes

Cut avocados in half, remove stone. Scoop out the flesh with a spoon and mash on the spot with the juice of one lemon. Stir through with soup, garlic and sauce cream, season and set aside to cool.

Cut the tomatoes into small cubes and garnish the soup with them before serving.

Note: for soups that are not cooked, pay special attention to the texture as well as the appearance of the ingredients used. The success of cold avocado soup depends on the creamy and immaculately ripe flesh of the fruit. Since avocados bought ripe often have bruises, it is best to buy firm fruit and let it ripen at home. To give the soup a little more color, the dark green flesh on the inside of the skin should also be scraped off.

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