Even the avocados labelled as ready-to-eat tend to be rock hard, so buy them a few days in advance and leave to ripen. I buy masa harina - maize flour for making corn tortillas - from Cool Chile Co. It is free of wheat and gluten. Black garlic is an aged garlic that has a mellow, slightly caramelised taste and is available in most supermarkets.
FOR THE CHILLED AVOCADO SOUP
- 7 ripe avocados
- 5 cloves black garlic, peeled
- 1 small bunch fresh coriander, extra for garnish
- Juice of 2 limes
- 1 litre cold vegetable stock (you can use gluten-free Kallo stock cubes)
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon Tabasco sauce
FOR THE TORTILLAS
- 200g masa harina
- 1 tablespoon olive oil
- 2-3 tablespoons chilli oil
- 1 tablespoon smoked paprika, a pinch for garnish (optional)
- Maldon sea salt
- Handful fresh coriander leaves
- For the soup, halve 6 of the avocados, remove the stones and scoop the flesh into a food processor. Add the black garlic, coriander and lime juice, and process for a few seconds. Pour in the cooled stock and remaining soup ingredients. Process until smooth. Season with salt and freshly ground black pepper to taste. Pour into a large bowl, cover and chill for 2-3 hours.
- For the tortillas, place the masa harina in a mixing bowl with ¼ teaspoon salt and the olive oil. Add about 240ml water. Mix together to form a smooth but not sticky dough, adding more water if necessary. Cover and leave for 15 minutes.
- Divide the dough into 8 even-size pieces. Roll out each one between 2 sheets of cling film to a rough circle about 10.5cm wide and about 2mm thick. Cut out a 10cm round. Collect any leftover dough and stamp out 2 or 3 more tortillas. Heat a frying pan until hot and cook each tortilla for about 30 seconds each side. Cut each tortilla into 4 wedges.
- Heat the oven to 200°C/fan oven 180°C/mark 6. Arrange the tortilla wedges on 2 baking trays and drizzle over the chilli oil. Sprinkle over 1 tablespoon smoked paprika and a little Maldon sea salt, and bake for 15-18 minutes until the tortilla chips are starting to turn golden brown. Leave to cool.
- Just before serving, cut the remaining avocado in half, remove the stone and cut the flesh into small cubes. Spoon the chilled soup into bowls. Scatter over the diced avocado, along with a few fresh coriander leaves and a sprinkling of paprika, if you wish. Serve the tortilla chips on the side.
To drink: Zingy Sauvignon Blanc and Gros Manseng are both good with avocado and spicy tortilla chips: Janeil Gros Manseng Sauvignon Blanc 2013, £7.75, Oddbins. Wine details correct at original magazine publication date.
From the April 2015 issue of House & Garden. Recipe by Caroline Barty; photograph by William Lingwood; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.