How to make Chilled cucumber & herb soup with avocado
A refreshing creamy cucumber soup with Greek basil and mint for a taste of summer. Perfect to cool you down on a hot day.
Ingredients (serves 4)
3 small cucumbers, peeled and deseeded
1 fat garlic clove, minced
150ml half-fat crème fraîche
Juice of 1 large lemon
5 spring onions, roughly chopped
10g mint leaves
10g Greek basil leaves
1 teaspoon Himalayan pink salt
½ teaspoon freshly ground white pepper
1 large avocado
Toasted sesame oil
Greek basil leaves to garnish
Method
Finely dice one of the cucumbers and put to one side. 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. Blend until completely smooth. Taste and adjust the seasoning if necessary. Cover and put in the fridge to chill for a couple of hours.
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.
Ladle the soup into chilled bowls, drop in some crushed ice, a few drops of toasted sesame oil and plenty of black pepper. Sprinkle over some picked Greek basil leaves for extra summery flavour.
Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.