Chilled Cucumber & Herb Soup with Avocado

Here is the complete recipe for Chilled Cucumber & Herb Soup with Avocado

INGREDIENTS

1. 3 small cucumbers, peeled and deseeded


2. 1 fat garlic clove, minced


3. 150ml half-fat crème fraîche


4. Juice of 1 large lemon


5. 5 spring onions, roughly chopped


6. 10g mint leaves


7. 10g Greek basil leaves


8. 1 teaspoon Himalayan pink salt


9. ½ teaspoon freshly ground white pepper


10. 1 large avocado


11. Toasted sesame oil


12. Greek basil leaves to garnish

METHODS

1. Finely dice one of the cucumbers and put to one side.


2. Roughly chop the other two and put into a high speed blender along with the garlic, crème fraîche, lemon juice, spring onions, herbs, salt and pepper.


3. Blend until completely smooth.


4. Taste and adjust the seasoning if necessary. Cover and put in the fridge to chill for a couple of hours.


5. Just before serving, cut the avocado in half, remove the stone and scoop out the flesh. Chop into fine dice, add to the soup along with the diced cucumber and mix well together.


6. Ladle the soup into chilled bowls, drop in some crushed ice, a few drops of toasted sesame oil and plenty of black pepper.

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