Daily Perricone

Cold Watercress and Avocado Soup

Serves 4

• 2 bunches watercress, chopped
• 1 liter chicken stock
• 4 avocados, peeled, sliced
• 4 stems coriander, chopped
• 1 pint plain, natural yogurt
• 2T crème fraiche
• Salt and pepper to taste
• Juice of 2 limes
• 1 green chili, finely chopped (optional)

Preparation

1. Heat stock and, reserving a few leaves for garnish, simmer watercress in the stock for 15 minutes.
2. Strain and cool. Chill in refrigerator.
3. Whisk other ingredients until smooth.  Stir in  seasoning and chili.
4. To serve, stir in creamy avocado mix and garnish with watercress leaves.

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