It's delicious and sophisticated but very very easy and quick to make. If you can grow lovage in the garden or a window-sill pot, go for it, as it adds a unique flavour. But if not, lots of parsley will do nicely!
2 large ripe avocadoes or 3 smaller ones - use the supermarket ready-to-eat variety if you haven't got a cheap local greengrocer! 480ml/17fl oz cloudy apple juice (the amber coloured type is too sweet) Dash of white wine or dry cider (1-2 tbsp, optional) 240-480ml/9-17oz water, depending on the size of the avocados and how thick you want the soup. Start small and add gradually 1 tsp lemon zest - plus a little more for garnish Juice of 1-2 lemons, depending on size and your personal taste. Again, add gradually and taste as you go 1-2 tsp vegan bouillon, eg Marigold red tub Handful of chopped lovage if possible - or parsley. Keep a few sprigs for garnish. Centre stalks of a head of celery, chopped roughly Salt and black pepper to taste
ALL KITTED OUT Chopping board; sharp knife; spoon; hand blender or food processor; measuring spoons, measuring jug; zester or grater with small holes
1. Slice the avocados in half, remove the stones then remove all the flesh with a spoon. 2. Process the flesh with some of the water and lemon juice plus all the apple juice, lemon zest, bouillon, herbs and celery. Blend until smooth. 3. Taste and add more water/lemon juice as desired. Season with salt and pepper. 4. Chill for about half an hour. It needs to be cool but not too cold or the taste won't come through so well. 5. Garnish with a little lemon zest and chopped parsley and serve.