serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 1 cucumber
- 2 avocados
- 125-150 g baby spinach and/or rocket (arugula)
- 2 garlic cloves, finely minced
- ½-1 jalapeno pepper, seeds removed
- 1 cup lightly packed basil
- ½ cup lightly packed mint
- ½ cup lightly packed parsley
- ¼ cup lightly packed dill
- ¼ cup chopped chives or 3 green onions, chopped
- 1 cup (250 ml) plain yoghurt
- 1 lemon, zested and juiced
- 3 tsp extra virgin olive oil
- 1-2 tbsp white wine vinegar, sherry vinegar, or champagne vinegar
- Kosher salt
- Freshly ground black pepper
- Cold water
- ¼ cup (40 g) crumbled feta cheese
- Crunchy croutons, corn chips, or popcorn, optional, to garnish
Chilling time: at least 2 hours or up to 24 hours.
Instructions
- Halve the cucumber lengthwise and use a teaspoon to scoop out the pulpy seeds. Discard the seeds and roughly chop the cucumber. Finely dice about ¼ cup of cucumber for garnish. Halve and pit the avocados and cover and reserve one half for garnish.
- Add the remaining cucumber and avocado to a stand blender along with the spinach and/or arugula, garlic, jalapeño, basil, mint, parsley, dill, chives or green onion, yogurt, lemon zest, lemon juice oil, and 1 tablespoon of vinegar. Season with salt and pepper and add about ½ to 1 cup of cold water.
- Blitz the soup until smooth, adding more water as needed to reach a soupy consistency. Season to taste with more salt, pepper and vinegar. Cover the surface of the soup with plastic wrap and transfer to the fridge for at least 2 hours to chill and allow the flavours to meld. The soup can be chilled for up to 24 hours.
- When ready to serve, thinly slice or finely dice the remaining avocado half. Serve the cold soup topped with the diced cucumber, avocado, and feta cheese. Garnish with some extra herbs, a drizzle of oil, and crunchy toppings for some extra texture, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
