COLD AVOCADO SOUP
Made with Greek yoghurt and delightfully refreshing this cold soup is very easy to make.
Perfect in summer because you don’t need to heat up the oven or cook over a hot stove.
Serve 2 people
INGREDIENTS
2 medium/big ripe avocados (Haas avocadoes are generally creamy and not too fibrous),
3 tablespoons of lemon juice,
1 big or 2 small cucumbers peeled, chopped in small pieces,
125 ml Greek yogurt,
1 spring onion or chives chopped in small pieces,
5 ml of tabasco sauce or any hot sauce you like,
6 cooked and skinless prawns,
A handful of coriander.
Salt and Pepper,
METHOD
You can add more spices or few chunks of goat cheese as well.
Made with Greek yoghurt and delightfully refreshing this cold soup is very easy to make.
Perfect in summer because you don’t need to heat up the oven or cook over a hot stove.
Serve 2 people
INGREDIENTS
2 medium/big ripe avocados (Haas avocadoes are generally creamy and not too fibrous),
3 tablespoons of lemon juice,
1 big or 2 small cucumbers peeled, chopped in small pieces,
125 ml Greek yogurt,
1 spring onion or chives chopped in small pieces,
5 ml of tabasco sauce or any hot sauce you like,
6 cooked and skinless prawns,
A handful of coriander.
Salt and Pepper,
METHOD
- Place all the ingredients except the prawns in a food processor and process them until very smooth,
- Check the consistency and, if needed, add more water,
- Add salt and pepper,
- How thin or thick you want the soup is purely up to you and a matter of personal preference.
- Add the skinless prawns
- Chill the soup before service as the soup tastes better when it’s chilled (30 minutes minimum )
You can add more spices or few chunks of goat cheese as well.