1 garlic clove, finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh coriander
1 tablespoons lime juice
4½ oz plain low-fat yogurt
1 large ripe avocado
1 lb leeks, halved lengthways and thinly sliced
1¼ pints vegetable or chicken stock
Salt and pepper
Garnish – ice cubes, lime slices, fresh coriander
Heat the oil in a large saucepan and add the leeks and garlic. Cook for approximately 10 minutes stirring continuously until the leeks are tender but not colored. Pour in the stock and bring it to the boil. Put the lid on the saucepan and let the soup simmer for 10 minutes on a low heat until the leeks are completely cooked.
Remove the soup from the stove and let it cool for a short while. Puree the soup in a blender or food processor and pour it into a bowl and leave it to cool completely. Once it has cooled put it in the fridge to chill.
Prepare the avocado.
Halve, stone and peel the avocado. Press the avocado pieces through a fine sieve. Then puree the avocado in a blender or food processor adding a little of the chilled soup to thin the puree and ensure it is smooth. Stir into the soup the avocado puree, the yogurt, the lime juice and the coriander. Add seasoning to taste.
Dish out the soup into bowls, float 2 – 3 ice cubes in each bowl and add the slices of lime and the coriander. Serve immediately.