Recipe
- 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
Description
- 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.
- Chill well before serving.
- 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.