Chilled avocado and black-garlic soup with tortilla chips
Even the avocados labelled as ready-to-eat tend to be rock hard, so buy them a few days in advance and leave to ripen. I buy masa harina - maize flour for making corn tortillas - from Cool Chile Co. It is free of wheat and gluten. Black garlic is an aged garlic that has a mellow, slightly caramelised taste and is available in most supermarkets.
To drink: Zingy Sauvignon Blanc and Gros Manseng are both good with avocado and spicy tortilla chips: Janeil Gros Manseng Sauvignon Blanc 2013, £7.75, Oddbins. Wine details correct at original magazine publication date.
From the April 2015 issue of House & Garden. Recipe by Caroline Barty; photograph by William Lingwood; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
