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Chilled avocado and pea soup
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1 ripe essential Waitrose avocado, roughly chopped
½ essential Waitrose cucumber, peeled and roughly chopped
300g essential Waitrose frozen garden peas
20g pack dill, a few sprigs reserved to decorate
½ x 25g pack mint, leaves picked, plus extra leaves to decorate
1 essential Waitrose lemon, zest, and juice of ½
1 tbsp extra virgin avocado oil or olive oil
1 tsp essential Waitrose pure clear honey
large pinch sweet smoked paprika, plus extra to serve
1. Put all the ingredients in a high-speed blender with 600ml cold water and blend until smooth. Season to taste and blend again until it reaches the consistency of double cream – add more water, if needed. Divide between 4 bowls and scatter each with the reserved dill, extra mint leaves and a pinch of smoked paprika. Finish with a couple of ice cubes and a splash more avocado or olive oil, if liked. Serve immediately with crusty bread, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.