CHILLED COCONUT, AVOCADO AND CUCUMBER SOUP | SA Garden and Home
TEXT LISA VAN DER KNAAP PHOTOGRAPHS ANDREA CALDWELL

This delicious summer soup is perfect served with fresh homemade bread

INGREDIENTS

  • 1 cucumber, peeled and chopped
  • 2 avocados, peeled and pitted
  • 3T fat-free plain yoghurt
  • 3½T lime juice
  • 3 garlic cloves, minced
  • ½ bunch mint
  • handful small ice cubes or cold water
  • 1 tin (330ml) coconut milk
  • 3T crème fraîche
  • salt and freshly ground pepper, to taste

TO SERVE

  • toasted coconut
  • almonds, flaked (optional)

METHOD

  1. Combine the cucumber, avocados, yoghurt, lime juice, garlic, mint, ice cubes or cold water, coconut milk and crème fraîche in a blender and process until smooth.
  2. Keep the soup chilled until ready to serve. If you use ice cubes it should be ready to eat right away.
  3. Season with salt and pepper. Garnish with toasted coconut and almonds and serve with fresh home-made or store-bought bread.

(Serves 4)

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