Avocado And Vegetable Soup - cooking recipe

Ingredients

1 large ripe avocado
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 cup corn (canned or frozen)
2 tomatoes, peeled
1 garlic clove, crushed
1 leek, chopped
1 red chili pepper, chopped
1 3/4 cups vegetable stock
2/3 cup milk

Preparation

Pell the avocado and mash the flesh with a fork, stir in the lemon juice and set to the side.
Heat the oil in a large pan. Add corn, tomatoes, garlic, leek, and chile. Saute over low heat for 2-3 minutes, until softened.
Put half the vegetable muxture in a blender or food processor, along with the avocado. Process until smooth. Put the mixture in a clean pan.
Add vegetable stock, milk, and remaining vegetables and cook on low for 3-4 minutes. Transfer to warmed serving bowls and serve immediately, or cover and chill for 4 hours.