Avocado Vegetable Soup

1. peel avocado and mash flesh with a fork, mix in juice of one lemon and set aside.

Heat oil in a large saucepan. Add tomatoes, garlic, hominy, leek and chili and roast over low heat for 2-3 min, or until vegetables are soft.

Blend half of the vegetable mixture together with the mashed avocados using a food processor or hand blender until creamy. Pour the mixture into a clean saucepan.

Add vegetable soup, milk and remaining vegetables and simmer on low heat for 3-4 min until soup is hot. Ladle into preheated individual soup bowls, garnish with leek shavings and bring to table on the spot.

Tip: When you bring the soup to the table cooled: Transfer soup from food processor to a large enough bowl, stir in clear soup and milk, cover and chill in refrigerator for at least 4 hours.

The full flavor and color of avocados form this creamy soup a special touch. It is best served chilled, but can be eaten just as warm.

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