Instructions: Halve, peel, stone and coarsely chop the avocados. Squeeze the juice from the lime and sprinkle a little over the avocados. Snip the spring onions into short segments.

Whiz the avocados with the spring onions, lime juice and almost all the spinach leaves. Add a little chilled stock and whiz. Pour into a large bowl, add enough stock to get a runny but thick consistency.

Season to taste with Tabasco and Worcestershire sauce, salt and pepper.

Pour into individual bowls, add a few ice cubes if you like. Garnish with a few finely snipped spinach leaves.

Serve chilled with toasted French bread spread with Boursin naturel or other good cream cheese.

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