Chilled avocado and cucumber soup

A refreshing summer soup with a subtle chilli kick.

  • Preparation time: 10 minutes, plus chilling
  • Cooking time: 10 minutes

Serves: 4-6

Ingredients

For the tortilla chips:

1 tbsp olive oil
1tsp hot smoked paprika
2 corn and wheat soft tortillas

For the soup:

1 cucumber, peeled and seeds removed
1 large avocado, peeled and stone removed
1 green chilli, deseeded
4 salad onions
1/2 x 28g pack fresh coriander
250ml Cooks' Ingredients Vegetable Stock
200g natural yogurt
Juice 1 lime, or to taste
2 shakes Tabasco, or to taste

To serve:

1 red chilli, deseeded and finely sliced
1 Red Choice tomato, deseeded and finely diced
1/2 red onion, finely diced
Avocado oil, to drizzle

Method

  1. Preheat the oven to 200°C, gas mark 6.  To make the tortilla chips, mix the olive oil with the paprika and brush over each side of the tortillas, season and place in a single layer on a baking sheet.  Bake for 8-10 minutes until golden and crisp then set aside to cool.  Break into large, rough pieces.
  2. Next make the soup.  Cut a 3cm piece from the cucumber and set aside.  Place the remaining cucumber, avocado, green chilli, salad onions, coriander, stock and yogurt in a food processor or liquidiser and pulse until smooth.  Add the lime juice, Tabasco and seasoning to taste.  Chill for at least 30 minutes or for up to 6 hours.
  3. Finely chop the reserved cucumber.  Serve the soup in small glasses or bowls topped with the cucumber, red chilli, tomato, red onion and a drizzle of avocado oil, with the tortilla chips alongside.