Wednesday, May 13, 2009

Chilled Avocado & Cucumber Soup

If you sometimes feel like soup, but don't want a labor intensive, slaving over a hot oven type of meal, this chilled soup is a great alternative.

It is an easy, refreshing soup to make, and ideal for the warm summer evenings ahead. It doesn't take long, but you need to prepare it several hours in advance of serving so that it has time to chill properly.

(serves 4)

  • 1 1/2 cucumbers, peeled
  • 1 1/4 cups (about 1 bunch) mint leaves
  • Flesh of 2 ripe avocados
  • 6 scallions, trimmed
  • Juice of 2 lemons
  • Generous pinch of chili powder
  • 8 oz Greek-style yogurt
  • 1 1/4 cups vegetable stock
  • Ice cubes, to serve
  1. Reserve half a peeled cucumber and 1/4 cup mint leaves, then process the remaining ingredients in a food processor until smooth.
  2. Transfer to a jug, season to taste with sea salt, then cover and refrigerate until chilled.
  3. To serve, cut reserved cucumber into small chunks and combine with torn reserved mint leaves.
  4. Pour soup among bowls, add a couple of ice cubes to each bowl, and spoon over the cucumber and reserved mint leaves.

1 comment:

camelia said...


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