Avocado & Cucumber Soup
This is a quick and easy dish, which will last in the fridge a couple of days it’s also great for that last-minute lunch. Three leaves of curly kale can replace the coriander if you’d like a ‘superfood’ boost.
- 2 cucumbers, peeled and deseeded
- 2 ripe avocados
- 1 spring onion
- 1 garlic clove
- ¼ bunch coriander
- 2 pinches ground cumin
- 1½ tsp salt
- ¾ cup The Collective kefir yoghurt
- 10 drops jalapeño Tabasco
- ½ cup vegetable stock
- 4 cucumber slices, to garnish
- 1 tbsp extra virgin olive oil, to garnish
- Black pepper, to garnish
Roughly chop cucumber, spring onion and garlic and place in a blender along with the coriander, cumin, salt, kefir yoghurt, Tabasco and stock. Blend for 4 minutes, or until smooth.
Pour into a jug and refrigerate until ready to serve.
Divide soup between bowls and garnish each with 2 cucumber slices, a drizzle of oil and black pepper.