Servings: 4
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 English cucumber (save a ¼Cup for garnish)
1 avocado, (save a ¼ for garnish)
1 tbs white wine vinegar
¼ shallot or bunch of chives or spring onion
Pinch of sugar
½ tsp finely grated lemon or lime zest
1 tbsp fresh lemon juice or lime juice
¼C chopped coriander
½ jalapeno or chilli oil for garnish
1tbs plain yogurt (optional- remove for vegan soup)
1Cup cold water
1½ tsp salt
¼ tsp ground pepper
Pink pepper for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method
Neatly chop the cucumber and avocado for the garnish into tiny cubes. Toss together with a tablespoon of vinegar, pinch of salt and sugar.
Puree the rest of the ingredients in a blender. Refrigerate for 30min
Divide soup among the bowls.
Add the reserved diced cucumber and avocado
Garnish with ground pink pepper, coriander and chilli oil.
Servings: 4
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 English cucumber (save a ¼Cup for garnish)
1 avocado, (save a ¼ for garnish)
1 tbs white wine vinegar
¼ shallot or bunch of chives or spring onion
Pinch of sugar
½ tsp finely grated lemon or lime zest
1 tbsp fresh lemon juice or lime juice
¼C chopped coriander
½ jalapeno or chilli oil for garnish
1tbs plain yogurt (optional- remove for vegan soup)
1Cup cold water
1½ tsp salt
¼ tsp ground pepper
Pink pepper for garnish
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Method
Neatly chop the cucumber and avocado for the garnish into tiny cubes. Toss together with a tablespoon of vinegar, pinch of salt and sugar.
Puree the rest of the ingredients in a blender. Refrigerate for 30min.
Divide soup among the bowls.
Add the reserved diced cucumber and avocado.
Garnish with ground pink pepper, coriander and chilli oil.
