Chilled cucumber and avocado soup with mint

Name: Chilled cucumber and avocado soup with mint
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 2 cucumbers, roughly chopped; 2 ripe avocados, stoned and scooped; 250g natural Greek yoghurt; 15g fresh mint, leaves picked; 1 garlic clove, peeled; 2 limes, juiced; 150ml cold water; 1 tbsp olive oil; 1 tsp salt; 1 tsp ground black pepper

A cool, creamy no-cook soup of cucumber, avocado, yoghurt and mint. Perfect for hot days, ready in 10 minutes.

Time10 min
LevelEasy
Costabout £0.95 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2cucumbersroughly chopped
2ripe avocadosstoned and scooped
250 gnatural Greek yoghurt
15 gfresh mintleaves picked
1garlic clovepeeled
2limesjuiced
150 mlcold water
1 tbspolive oil
1 tspsalt
1 tspground black pepper

Method

1
Put the cucumber, avocado, yoghurt, most of the mint, garlic and lime juice in a blender.
2
Add the cold water, salt and pepper and blitz until completely smooth.
1 min
3
Taste and add more lime or salt if you need to. If it is too thick, add a little more cold water.
4
Chill in the fridge for at least 30 minutes.
30 min
5
Pour into bowls, drizzle with the olive oil and top with the last of the mint, torn.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.