This raw and vegan Cucumber and Avocado Soup makes a delicious change from gazpacho. Light and refreshing, it is ideal on a hot Summer day.
Recipe extracted from Naturally Nourished by Sarah Britton, published by Jacqui Small, an imprint of The Quarto Group. Available to buy here.
A word from Sarah . . .
“When summertime hits, I miss soup like a long-lost friend. This year, I decided to chill out and find a new solution besides my beloved gazpacho and I came up with this incredible concoction. Creamy avocado and crisp cucumber make the most amazing blend, especially when combined with lemon and mint.
Dukkah – an Egyptian herb, nut and spice mixture – is the ideal accompaniment, grounding a dish that is otherwise raw and quite light. Sesame Salt would also be delicious with this soup. If your blender is not very powerful, try straining the soup through a sieve to achieve extra smoothness.”