Author Notes
This delicious chilled avocado and cucumber soup recipe is refreshing, light and full of nutrition. It makes the perfect lunch or starter and is super easy to prepare, so is great for when you’re short on time.
The recipe can be found here -
http://www.mynutricounter.com/recipe-chilled-avocado-cucumber-soup/ —Nikki Brown
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Ingredients
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360 grams
cucumber
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3 pieces
avocados
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4 pieces
spring onions
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100 milliliters
soy milk
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1 piece
Juice from 1 lemon
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1 piece
Greek yoghurt and fresh parsley to serve
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150 milliliters
vegetable broth
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1 piece
garlic clove
Directions
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Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.
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Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.
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