PREP: 10 MINUTES
COOK: 15 MINUTES
MAKES: 4 SERVINGS
2 ripe avocado; 3 cups vegetable stock; ½ cup pasta, simmered; 1 tbsp lemon sap; 1 cup cream; salt to tang; 1 tsp chilli powder or cayenne pepper ; 6 lemon pieces; 1 tbsp chives; thinly cut up.
1. Unpeel and stone avocados. Reserve a wedge for decorating, brush it with some lemon sap, drape and cool.
2. Cut residual avocado and puree it with the stock in a mixer. Blend with lemon sap, cream and seasonings to tang.
3. Wrap and cool the soup for 1-2 hours adding the simmered pasta. Do not keep the broth longer as it will dim. Thinly piece the reserved avocado. Dish the broth warm, decorated with lemon, avocado pieces and thinly cut up chives.
EACH SERVING: 347.3 calories; 9.7gm protein; 22.9gm carbohydrate; 25.3gm total fat; 6.8gm fibre; 4.4.9mg cholesterol; 283.5mg sodium.

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