Courtesy of PureZing

INGREDIENTS:

4 Tablespoons organic extra virgin olive oil
1 medium onion, coarsely chopped
1 leek, white part only, chopped
4 cloves garlic, sliced
2 teaspoons cumin
1 quart organic free-range chicken or vegetable stock
1/2 teaspoon cayenne pepper or ½ teaspoon Harissa sauce
4 ripe organic avocados
Juice of 1 large organic lime
Zest of lime
Large handful of fresh mint leaves, chopped
Large bunch of fresh cilantro. Separate leaves from stems. Coarsely chop stems.
1/2 cup organic Greek yogurt , or organic sour cream
Sea salt and freshly ground pepper to taste
10-15 chives, finely chopped for garnish

DIRECTIONS:

Sautee the onion and leek in 2 Tablespoons of the olive oil over medium heat until they are soft and translucent.

Add the garlic and cumin and cook till fragrant. Add the stock, cayenne pepper, mint and cilantro stems, and simmer on low for fifteen minutes. Remove from the heat and let cool until lukewarm.

Halve the avocados, scoop out the flesh and add it to the soup with the cilantro leaves, lime juice, lime zest and remaining two tablespoons olive oil. In manageable batches, transfer soup to a blender and puree.

Put pureed soup in a large bowl. Stir in the Greek yogurt or sour cream. Adjust the seasoning, cover and chill at least 2 hours.

Serve with additional Greek yogurt and a sprinkling of chopped chives for garnish.