chilled avocado & cucumber soup

Now I know what you’re thinking, believe me, when I first saw this recipe I was thinking the same… “a cold soup? why on earth would anyone want to willingly eat a COLD soup? eeewwwwwwwww” (insert other expressions of distaste here)… I’d seen many recipes in the past, and no matter how great people told me they were, I wasn’t interested.  Until this week, when I finally managed to overcome my prejudices and make this – one of the most incredible, velvety smooth, cooling, filling dishes I’ve ever had.  Ahem… I’ll take a side of my words with that soup, to go. Think of it like a smooth pureed more subtle version of guacamole (which I love – if made correctly and not from those awful jars of bright green sludge from the supermarket it is delicious), or like a velvety thick green smoothie you eat with a spoon.  The crunchy little salad on the top gives it that extra “pop” – the punchy flavours a perfect complement to the soft creaminess of the soup. This is a great dish for summer, when the sun is baking and you really don’t want to eat anything hot.  And while there is more peeling and chopping than some of my recipes, there is NO COOKING WHATSOEVER, making this one of the fastest things to make on this whole blog 🙂 Adapted from a recipe by Gordon Ramsay in his Fast Food book.   avocado-cucumber-soup my first time putting a big photo in – dyu like it? 🙂 Ingredients – serves 2

  • 1 ripe avocado, stoned and peeled, and roughly chopped
  • 1 large cucumber, 1/4 finely diced for garnish, the rest peeled and roughly chopped
  • a large handful of baby plum tomatoes, or one large one, finely chopped
  • 1/4 of a red onion, finely chopped
  • 4 tbsp yoghurt of choice (if using soy please make sure it has no flavour or strong aftertaste)
  • 1 pinch garlic powder
  • 4 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt & pepper to taste
  1. place the avocado, yoghurt, cucumber (except garnish), garlic powder, olive oil and 2 tbsp of the lemon juice in a jug blender, or a deep cup/ bowl if using a stick blender.  Blend until a smooth, velvety puree has been obtained and all the lumps are long gone.  Season with salt and pepper to taste – at this point it might taste a little bland but that all changes with the salad on top 🙂
  2. prepare the salad to top: mix together the tomatoes, remaining cucumber, red onion and the rest of the lemon juice, making sure the lemon coats everything well.  Add a little salt, this helps reduce the heat of the onion and brings the flavour of the tomatoes out.
  3. Plate the soup as shown, garnishing with the salad on top.  Enjoy!

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