Chilled cucumber, avocado and yogurt soup

Chilled cucumber, avocado and yogurt soup

By
From
Soup!
Serves
4-6
Prep
10 mins
Photographer
Mike Cooper

This is a cool soup for a hot summer’s day with all the fresh flavours of that lovely Greek dip, tzatziki. The avocado, whilst not traditional in tzatziki, adds a smooth, creamy texture that works very nicely. It is good served with crispy toasted pitta bread, and perhaps a few Kalamata olives scattered on top.

Ingredients

Quantity Ingredient
2 cucumbers, cut into 1 cm cubes
1 avocado, cut in half, stone removed and flesh scooped out
2 garlic cloves, crushed
500ml natural yogurt
small handful fresh mint leaves, finely chopped
salt
freshly ground black pepper
good quality extra virgin olive oil, to serve
kalamata olives, to serve
pitta bread, toasted, to serve

Method

  1. Put most of the cucumber into a blender (reserving a little for the garnish), together with the avocado flesh, garlic and yogurt. Purée the mixture until it is completely smooth, adding enough cold water to give the consistency of double cream.
  2. Pass the soup through a sieve into a large bowl and stir through the mint. Season to taste with salt and freshly ground black pepper.
  3. Cover and chill in the fridge for at least 2–3 hours or until the soup is really cold. You can speed up the chilling process by placing the bowl in the freezer for about an hour or so, stirring from time to time to prevent ice crystals forming.
  4. When the soup is really cold, serve it in chilled bowls. Drizzle each portion with a little really good quality extra virgin olive oil, then scatter over the reserved cucumber, along with the olives. Serve with toasted pitta bread.

Note:

  • Not suitable for freezing.
Tags:
soup
soups
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