Avocado Tzatziki Soup



  • 2 large ripe avocados, peeled and stoned
  • 2 ½ English cucumbers, peeled & deseeded (reserve ½ for garnish)
  • 300 ml Greek-style or thick plain yoghurt, plus extra 100ml for serving
  • 400 ml vegetable stock
  • Sea salt and freshly ground black pepper, to taste
  • Juice of ½ lemon
  • 1 clove garlic, grated or crushed
  • 30 ml (2 tbsp) chopped fresh mint
  • 30 ml (2 tbsp) chopped fresh dill
  • 30 ml (2 tbsp) chopped chives


  1. To make the soup, place the avocado, cucumber, 300ml yoghurt, stock, salt, pepper, lemon juice, garlic and all fresh herbs in a blender. Blend until smooth and adjust the seasoning if necessary.
  2. Chill well before serving.
  3. Slice the remaining ½ cucumber into ribbons garnish the soup. Serve topped with a dollop of yoghurt and garnished with herbs and a grinding of black pepper.