I made this different chilled soup, sort of a gazpacho, a couple of weeks ago, and have since repeated it as it’s so good. There’s NO cooking, just chopping, blending, and then straight from the fridge to the table.
Ingredients: for 2 (but I tripled it)
1 cucumber, halved lengthways, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
2 garlic cloves, crushed
1 small avocado chopped
bunch spring onions chopped
small bunch mint chopped
150ml pot greek natural yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives, to serve
In a food processor or blender, blitz all the ingredients, keeping aside half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.
I served it in a jug, accompanied by a lovely wholewheat loaf of bread.