Instructions: Peel the avocados and remove seeds. Cut a few thin slices to garnish soup (squeeze over lemon to prevent them discolouring).

Place remaining avocado in a bowl with garlic, lemon juice and cumin. Mash together until smooth, or mix in a blender or food processor fitted with the steel blade, then stir in the milk and cream. Season to taste with salt and pepper and chill, covered, until serving time.

Serve in chilled bowls with a slice or two of avocado floating on top.

A chilled soup for that hot summers day.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.