Ingredients

• 1 tablespoon butter
• 1 onion, finely chopped
• 1-2 teaspoons curry powder
• 1.75pints vegetable stock
• 1.75pints dry white wine
• 3 avocados
• salt
• pinch sugar
• dash Tabasco sauce
• 1 teaspoon lemon juice
• virgin olive oil
• crusty white bread
• 3 garlic cloves, crushed
• half pint double cream or plain yoghurt
• Salar Flaky Smoked Salmon

Instructions

1. Fry the onions until soft and translucent, add the curry powder and cook, stirring constantly for 5 minutes then take the pan off the heat. Add the stock & wine, bring to the boil and simmer for 1 minute whilst stirring.
2. Peel and chop the avocados and to liquid together with the salt, sugar, Tabasco sauce and lemon juice. Pour into a blender and whizz to a puree. Transfer to a large shallow bowl and chill for 1 hour.
3. Cut 4-5 slices of crusty white bread into cubes. Heat 4 tablespoons of virgin olive oil in a deep heavy bottomed pan and when hot add 3 crushed garlic cloves and a pinch of salt. Fry the cubes, tossing them frequently in the pan until they are golden. Add the cream or yoghurt to the chilled soup.
4. Serve in individual bowls. Scatter the croutons on the surface and top generously with flakes of Salar Flaky Smoked Salmon
5. Terrific on a hot summer's day!

Additional Information