0.5ozscilantro(coriander) (lower stalks separated from leafy tops) (1/2 a bunch)
1jalapeño(or adjust amount depending on how spicy you like it)
0.3ozschives(1/4 of a bunch)
1spring onion(green onion)
0.3ozscilantro(coriander) (1/4 bunch)
Optionally set aside some of the leafy coriander tops and the mint leaves. We'll be blending these in at the end, so we get a speckled look to the soup; if we were to blend them all in from the start it changes the colour of the soup and makes it a bit murky, rather than the beautiful red it can be.
Blend all the other ingredients in a high-speed blender until smooth, then add the remaining fresh herbs and blend for just a couple of seconds to break them down.
Finely chop the chives, dice the avocado small, finely slice the spring onion and red chili at an angle and roughly chop the coriander. Arrange these on top of the soup in a way that looks pleasing to you.
Of course, you can use the picture for reference; you'll notice we also used a few stalks of salad cress and a viola flower.