Chilled cucumber and avocado soup

As we get closer to spring, this delicious chilled soup is perfect to cool down on warm days, and healthy to boot!

Ingredients:

• 1 cucumber, peeled and sliced (reserve 6 slices for decoration)
• 2 avocados, peeled and de-stoned
• 2 jalapeno peppers, halved and deseeded
• 4 spring onions, roughly chopped
• 20ml extra virgin olive oil
• 100g natural yoghurt
• 40g crème fraiche
• 200ml chicken or vegetable broth
• 5-10g fresh dill
• 1 lemon, juice only
• Sea salt and freshly ground black pepper

To serve:

• Extra virgin olive oil
• 6 cucumber slices
• Dill sprigs
• 1 tomato, deseeded and diced
• Hot sauce, such as cholula

Method:

1. Put all the ingredients for the coup into a food processor or blender and blitz for about 5 minutes until silky smooth.
2. Scrape any soup from the sides down and blitz for another minute or two.
3. Taste, and add a pinch of salt and some pepper, if you think it needs it.
4. To serve, divide between two bowls and top with a good drizzle of olive oil, the cucumber slices, dill sprigs, tomatoes and a few dashes of hot sauce.

This is an edited extract from The Pioppi Diet  by Dr Aseem Halhotra & Donal O'Neill, Penguin Books, RRP $24.99.

Republished with permission of Wyza.com.au.