Waitrose and Partners
Chilled avocado soup with pumpkin seed salsa

Chilled avocado soup with pumpkin seed salsa

Vibrant, refreshing and full of zing – this is a great recipe for your summer rotation.

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Gluten freeHealthySource of fibreSource of protein2 of your 5 a day5 plant varieties
  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

Ingredients

  • 50g pumpkin seeds, toasted
  • 2 Perfectly Ripe Avocados, peeled and roughly chopped
  • ½ cucumber, roughly chopped
  • 2 large ripe tomatoes, roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 1 tbsp sherry vinegar
  • 2 unwaxed limes, zest and juice
  • Handful of ice cubes
  • ½ x 25g pack coriander, leaves finely chopped
  • 50g feta, crumbled

Method

  1. Toast the pumpkin seeds in a hot frying pan for 1-2 minutes or until golden in places. Set aside.

  2. Place the avocados in a blender or food processor, then add the cucumber, tomatoes and green pepper, reserving about 20g of each. Blitz with the sherry vinegar, juice of 1 lime, the ice and 200ml cold water until silky smooth. Adjust the consistency with a little more water if needed and season to taste.

  3. Finely chop the reserved vegetables and mix in a bowl with the zest and juice of the second lime, the coriander, pumpkin seeds and feta to make a salsa.

  4. Ladle the soup into bowls and top with the salsa, a grind of pepper and a drizzle of extra virgin olive oil, if liked.

Cook’s tip

The soup will keep in the fridge in an airtight container for 3 days. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,059kJ/ 256kcals

Fat

20.9g

Saturated Fat

5.2g

Carbohydrates

6.3g

Sugars

3.7g

Fibre

5.5g

Protein

7.9g

Salt

0.3g

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