Cold Avocado, Spinach and Spring Onion Soup

2 large ripe avocados
1 lime
4 spring onions
1 large pack ready to use baby spinach
575 ml chilled chicken or vegetable stock
a few drops Tabasco
a dash of Worcestershire sauce
salt and pepper
TO SERVE:
Lightly toasted French bread and Boursin natural or other cream Cheese

Halve, peel, stone and coarsely chop the avocados. Squeeze the juice from the lime and sprinkle a little over the avocados. Snip the spring onions into short segments.

Combine in a blender the avocados with the spring onions, lime juice and almost all the spinach leaves. Add a little chilled stock and blend. Pour into a large bowl, add enough stock to get a runny but thick consistency.

Season to taste with Tabasco and Worcestershire sauce, salt and pepper.

Pour into individual bowls, add a few ice cubes if you like. Garnish with a few finely snipped spinach leaves. Serve chilled with toasted French bread spread with Boursin naturel or other good cream cheese.