Ingredients

• 1 tablespoon extra virgin olive oil
• 2 spring onions (young onions with chives)
• 1/2 liter vegetable broth
• 1 tablespoon fish sauce
• 2 ripe avocados
• juice from 1 lime
• 100 ml liquid cream 12% in a carton

Tomato salsa with cilantro:

• 1 tomato
• 1 tablespoon extra virgin olive oil
• 1/2 clove of garlic
• 1/2 young onion
• 1 teaspoon lime juice
• a piece of fresh chili
• fresh cilantro

Preparation

1. Avocado cold soup: On olive oil, turn translucent the chopped spring onion, pour in the broth, bring to a boil, reduce heat, add fish sauce and cook covered for 10 minutes. Cool.
2. Place peeled avocados in a blender cup, pour lime juice and cooled broth. Blend into perfectly smooth cream, at the end add cream. Chill in the refrigerator for at least 1 hour.
3. Tomato salsa: Scald tomato, peel, cut into quarters, remove seeds, cut the flesh into small cubes, mix with olive oil, grated garlic, chopped onion, lime juice and chopped chili. Add about 1/3 cup of cilantro leaves, mix. Season with salt and pepper just before serving.
4. Pour cold soup into bowls, place tomato salsa on top, can be drizzled with avocado oil.