Chilled avocado and cucumber soup
A cold, pourable soup of avocado, cucumber and coconut yogurt, sharp with lime and fresh with mint. It takes 15 minutes, needs no heat, and suits a hot day or a packed lunch in a flask.
Made without gluten ingredients.
Method
- Halve and stone the avocados and scoop the flesh into a blender. Peel the cucumber and chop it roughly. Trim the spring onions and chop them. Crush the garlic.
- Add the cucumber, spring onions, garlic and coconut yogurt to the blender, with the juice of the lime and a good pinch of salt.
- Pick the mint leaves and add most of them to the blender.
- Blend until completely smooth, adding about 250 ml of cold water a little at a time until the soup will pour.
- Taste and add more salt, black pepper or lime juice. It is best chilled for 20 minutes, if you have time.
- Pour into bowls, drizzle with the olive oil and scatter the rest of the mint over the top.
Tip Make it close to serving, because avocado darkens. If it must wait, press cling film onto the surface and chill.
Per portion
| Energy | 452 kcal |
| Protein | 5 g |
| Carbohydrate | 11 g |
| of which sugars | 5 g |
| Fat | 41 g |
| of which saturates | 14 g |
| Fibre | 9 g |
| Salt | 0.08 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- avocado2
- cucumber1
- lime1
- spring onion2
- garlic1 clove
- coconut yogurt150 g
- mint½ bunch
- olive oil1 tbsp
