Who wants to cook on a hot summer's day? You don't need to with this cool recipe for chilled avocado soup with zingy salsa. Simply throw all the lovely fresh ingredients, plus ice cubes, into the food processor and whizz. The zing in the tomato salsa comes from Tabasco - hot stuff.
Serves 4 for lunch or 6 as a starter
Ready in 25 minutes
Per serving:
248kcals
20.1g fat (6.6g saturated)
6.4g protein
10.4g carbs
8.9g sugar
0.3g salt
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.
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