1
Cut the avocados lengthwise around the seed, twist the halves apart, remove the seed and scoop out the flesh. Blend the flesh with lime juice and cream.
2
Add the vegetable stock, olive oil and pressed garlic and blend again. Season to taste with salt and pepper.
3
The soup can be served cold, but if you prefer it hot, gently heat it on low heat without boiling, as boiling can make the soup bitter.
