You can make the zingy salsa the day before and keep it covered in the fridge until you’re ready to eat. You can also freeze the soup for up to 1 month. If you do, defrost at room temperature, stir until smooth and serve chilled.
Ingredients
- 2 ripe avocados
- Juice of 11/2 limes
- 1 cucumber, peeled, deseeded and roughly chopped
- 2 spring onions, chopped
- Small handful of fresh coriander, stalks and leaves separated
- Handful of ice cubes, roughly crushed
- 400ml vegetable stock, chilled
- 200g natural Greek yogurt
- Few dashes of Tabasco
- Extra-virgin olive oil, to serve
- For the salsa
- 4 ripe plum tomatoes, deseeded and diced
- 2 spring onions, finely chopped
- Few dashes of Tabasco
- Small handful of chopped fresh coriander
- Juice of 1/2 lime
Method
- 1. Make the salsa by mixing all the ingredients in a bowl. Season, cover and chill until needed.
- 2. Make the soup. Halve and stone the avocados, scoop out the flesh with a spoon and put into a food processor. Add the lime juice, chopped cucumber, chopped spring onions, coriander stalks, ice and half the vegetable stock. Whizz until smooth. Tip into a large bowl and stir in the rest of the stock, yogurt and Tabasco. Chop the coriander leaves, stir into the soup and season.
- 3. Divide the soup between 4 or 6 bowls and top each one with a spoonful of salsa and a drizzle of olive oil.
Nutritional info
Per serving (based on 4): 248kcals, 20.1g fat (6.6g saturated), 6.4g protein, 10.4g carbs, 8.9g sugar, 0.3g salt