• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 avocado - peeled, stone removed and diced

  2. 1 tablespoon chopped shallots

  3. 1 tablespoon extra-virgin olive oil

  4. 450ml (16 fl oz) vegetable or chicken stock

  5. 225ml (8 fl oz) double cream

  6. salt and freshly ground black pepper to taste

  7. 1/4 teaspoon ground nutmeg

  8. 1 tomato - peeled, seeds removed and diced

Instructions Jump to Ingredients ↑

  1. Purée avocado in a blender or food processor until smooth. Sauté chopped shallots in olive oil until tender but not brown; set aside to cool.

  2. In a large bowl, whisk together avocado with chicken stock, double cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.

  3. Chill for at least half an hour before serving. Garnish with diced tomato.


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