Peel the avocado and remove the stone. Cut it into small pieces.
Put the avocado pieces, water and milk in a pan and bring to the boil. Blend the soup with a hand blender.
Finely dice the sun-dried tomatoes. Blend with the crème fraiche, ketchup, salt and pepper. Refrigerate for approx. 1 hour and add more seasoning to taste.
Peel the potatoes and cut into chips. Place on a baking tray lined with baking paper and toss in oil and salt.
Cut the baguette into diagonal slices approx. 1.5 cm thick. Brush one side of the bread with olive oil.
Peel the potatoes and cut into chips. Place them on a baking tray lined with baking paper and bake at 200ºC until golden, approx. 30 mins.
Cut the chicken into small pieces. Grate the ginger and finely slice the spring onions.
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