600ml chicken stock
30ml lemon juice
2 large avocados
30ml tomato ketchup
100g prawns, cooked, peeled and chopped
Freshly ground black pepper
1 bunch chopped spring onions
Prepare the soup.
Peel and mash the avocados adding the lemon juice. Using a whisk, add in the chicken stock and milk. Season and add the Worcestershire sauce to taste.
If the mixture is a bit thick, use the milk to thin it down. Place in the refrigerator and chill well.
Make the sauce.
Mix together the rest of the ingredients adding some more Worcestershire sauce.
Spoon the chilled soup into the individual bowls. Swirl in a spoonful of the sauce into each bowl. Season well and taste before serving.