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3 large, medium ripe avocados
2 tablespoons of fresh lemon juice (30ml)
8 ounces of watercress (250ml)
1 tablespoon of light soy sauce (15ml)
1 large green chili or 616o1417g jalapeno pepper, seeded and finely chopped

Peel the avocados. Cut in half and remove the pit. Cut them into cubes and place in a glass or ceramic bowl. Squeeze the lemon juice overtop to avoid having them discolour.

Bring the chicken stock to a simmer.

Wash the watercress and pat it dry. Trim off the hard stems and wilted leaves and coarsely chop. Add the watercress to the chicken stock. Add the diced avocado, soy chili, and season with salt and pepper. Let simmer for 5 minutes.

Using a hand wand or a blender to mix finish the soup by puree it until it reaches desired smoothness. Place in a non-reactive bowl and cover with plastic wrap. Let the soup chill in the fridge. Adjust seasoning and serve chilled.

Yield: Serves 6

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