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Chilli, cucumber and avocado soup

Jenni Muir
Chill out with this fresh, subtly flavoured soup that is easy on the cook because it doesn't need cooking at all

Chilli, cucumber and avocado soup

Method

1. Roughly chop the cucumber into chunks and place in the bowl of a large food processor. Scoop the flesh from the avocado and add it to the processor bowl along with the yogurt, chives, coriander, lime juice and chilli. Whizz at high speed for 30-60 seconds or until the mixture is very smooth.

2. Check the consistency of the soup and pour in some iced water, a little at a time, until the desired texture is achieved. You may think none is necessary. Taste and adjust the seasoning of the soup to taste, adding salt, pepper and more lime juice or jalapeno chilli as desired - the colder the soup the more seasoning you will need. Chill until ready to serve.

3. When ready to eat, pour the soup into bowls. Place a coriander leaf on each slice of lime and float it in the centre of the bowl. Serve with 3 tortilla chips per person.

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Serves: 6

Prep: 15 min, plus chilling time

Ingredients
600g Cucumber
1/2 avocado
225g low-fat plain yogurt
3 tbsp chopped fresh chives or spring onion
3 tbsp chopped coriander
juice of 1/2 lime
1 tsp chopped pickled jalapeno chillies, or more to taste
a little ice cold water
salt and fresh ground black pepper