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Chilled Avocado and Lime Soup

3 Ripe avocados
1 Lime; juice of
2 Cloves garlic; mashed with a little salt
600 ml Light chicken or vegetable stock; (1 pint)
4 Stems of flat leaf parsley; (4 to 5) 150 ml Double cream; (1/4 pint) 1 Handful freshly chopped chives

Peel and stone the avocados. Blend in a liquidiser or processor with the parsley, garlic, lime and half the stock until smooth. Pass through a fine sieve. Add the rest of the stock and cream. Season to taste.

Chill for at least 2 hours before serving topped with a swirl of cream and a scattering of chives.

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