If you’re a soup-lover who’s looking for a delicious alternative to gazpacho and something to cool you off this summer, then this avocado, cucumber & mint soup is the one for you!
1 regular sized cucumber, halved and de-seeded then roughly chopped
1 large pot of plain Greek yoghurt (450g)
1 ripe avocado
A few sprigs of mint, chopped
A few sprigs of dill, chopped
The juice of half a lemon
2 spring onions, finely sliced
2 garlic cloves, roughly chopped
A handful of flat-leaf parsley leaves, roughly chopped
Sea salt & Black pepper for seasoning
– In a blender, mix the avocado, cucumber, yoghurt, lemon juice, spring onions, chopped herbs, garlic and 60ml of olive oil and blend until completely smooth.
– Season with salt and pepper and then chill for a minimum of 8 hours (if possible).
– Once chilled, taste the soup and add more seasoning if needed and sprinkle some olive oil on to serve.
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