A light vegetarian lunch, best served in a hot, sunny garden with good friends, chilled wine and a dish of olives on the side.
Add the lime juice, tabasco and season to taste. Chill for at least 30 minutes or for up to 6 hours. 2. Serve the soup in the small glasses or bowls,
CUCUMBER & AVOCADO SOUP
garnished with the remaining cucumber, chilli slices and a drizzle of olive oil. For extra texture and crunch, serve with tortilla chips on the side.
Serves 4 Ingredients 1 large cucumber, peeled and diced (set aside a couple of tablespoons for garnish) 1 avocado, stone removed, peeled and diced 1 lime, freshly squeezed A small bunch of coriander, chopped 1 or 2 spring onions, chopped 1 green chilli, seeded and chopped 1 red chilli, thinly sliced, to garnish
Refridgerate until required, although best served within a day or so of making.
200g of natural yogurt 200ml of cold water (or cooled vegetable stock) Tabasco (optional) Olive oil, for drizzling Salt and freshly ground pepper, to season You will also need small glasses or bowls for serving. METHOD 1. Place the cucumber, avocado, chilli, spring onions, coriander, water (or stock) and yogurt in a food processor or liquidiser and pulse until smooth. Summer 2016 | ukhandmade |
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