Chilled Guacamole Soup with Roasted Vine Tomatoes, Corn and Feta
A delicious, slightly spicy soup that is rich and creamy – perfect as a cold starter.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
2 (400 g) tubs Westfalia Sweet Chilli Guacamole
2½ C (625 ml) vegetable stock
¼ C (60 ml) cream
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) Parmesan cheese, finely grated
2 Tbsp (30 ml) coriander leaves
salt and pepper
350 g vine tomatoes
1 Tbsp (15 ml) avocado oil
4 tsp (20 ml) sour cream
1 (410 g) tin corn kernels, drained
100 g feta, crumbled
handful basil or micro herbs, to garnish
Combine the Westfalia Sweet Chilli Salsa Guacamole, stock, cream, lemon juice, Parmesan cheese and coriander in a food processor. Blend until smooth and season to taste. Refrigerate for 1 hour.
Preheat the oven grill.
Pour the oil over the tomatoes and season lightly with salt and pepper. Place on a roasting tray and grill for 3-5 minutes until tender and lightly blistered.
Pour the soup into serving dishes. Add a dollop of sour cream to each bowl of soup and top with roasted tomatoes. Add the corn and feta. Garnish with basil leaves. Serve with bread, if you prefer.
Tip: If time allows, cut some slices of bread into small cubes. Drizzle with a little avocado oil and sprinkle with salt and pepper. Place the bread cubes onto a roasting tray in a single layer and cook under a preheated grill for a few minutes until golden and crisp. Serve the croutons on top of the soup. They add a lovely bit of extra crunch.