Ingredients

• Fort soup

• 1 ripe (give slightly when pressed) avocado pear, peeled and roughly chopped

• 1/2 red onion of medium size, finely chopped, about 2 tbs.

• 2 cloves garlic, peeled and crushed

• 500 ml. or 1/2 pint vegetable stock or 2 bullion cubes dissolved in hot water (chill it before use.

• 2 small tomatoes or 2 tbsp. tomato puree. Fresh tomatoes are best

• 3 tbsp. thick yoghurt or dour cream. I use yoghurt

• 1/4 tsp. Tabasco hot sauce (optional)

• 1 tsp. lemon/lime juice

• 1 tbsp. chopped coriander leaves

• 1 tbsp. extra virgin olive oil

• A few sprigs of coriander leaves

• For Garnish

• 1 tbsp. chopped coriander leaves

• 1 tbsp. chopped mint leaves

• 1 tbsp. chopped onion (optional), dressed with 1 tsp. lemon juice.

• Freshly ground salt and pepper to taste

• 1 tsp. Worcester sauce (optional)

Instructions

1. Place everything for soup in a blender and process until smooth. Chill for an hour.

2. Serve with a garnish of finely chopped coriander/mint leaves and a little of very finely chopped onions. I prefer mine without onion garnish.

3. Also see Soup Selection.

Notes

• If not adding Tabasco sauce to soup, serve it alongside for anyone who wants it.

• It can also be served hot but it is much nicer chilled.