Chilled Avocado Soup

The perfect lunch on a warm summer’s day.

Now, I used to think cold soup was a bit weird, but this has changed my mind.

It’s fresh, bright and also packed with good stuff. All you need is a blender and you’ve got lunch ready in 5 minutes – dream!

Chilled Avocado Soup

Serves 4-6

Ingredients

• 1/3 cucumber

• 1 avocado

• 4 spring onions (or leeks – see notes), chopped

• 1 tsp dried chilli flakes or ¼ of a fresh chilli

• 4 tbsp yoghurt

• 350 ml vegetable or chicken stock

• Handful of ice cubes

• 1 tsp tabasco sauce (optional, but worth it!)

• Juice of 1 lime

• Small handful of coriander or parsley

• Salt, pepper

Optional toppings

• Sliced chilli

• Parmesan shavings

• Crumbled feta

• Olive oil drizzled

(Notes, substitutions and variations below the method)

Method

1. Deseed the cucumber – do this by chopping it in half lengthways and then removing the seeds by running a spoon down the inside.

2. Put all the ingredients in a blender and blend until smooth and creamy. Taste and season with salt and pepper as you like it. Add in more liquid depending on your preference.

3. Spoon into bowls, top with whatever you fancy and serve with crusty bread.

Notes, substitutions and variations:

• Spring onions: substitute with ½ a leek or half a regular onion

• Chilli: dried or fresh work well

• Yoghurt: Any yoghurt works. If you haven’t got yoghurt you could even use sour cream, crème fraîche or cream cheese. Add more if you want the soup to go further or be more creamy.

• Lime: if you haven’t got lime, use lemon juice instead

• Herbs: coriander or parsley are delicious, but basil or mint would work as well and bring a different freshness to it.