A refreshing summer soup of cucumber, avocado and mint. Served with snipped chives and a swirl of Greek yogurt.
Wash and peel the cucumber, cut in half lengthways and scoop out the seeds with a spoon.
Cut the flesh into fine slices.
Peel and finely dice the shallot and garlic.
Thinly slice the spring onions.
Pick and shred the mint leaves. De-seed and finely dice the chilli.
Cut the avocado in half and remove the stone. Scoop out the flesh. Mix the flesh with a squeeze of lemon juice to prevent it from dis-colouring.
Mix all of these ingredients together in a bowl and season with the Maldon sea salt and the white wine vinegar. Refrigerate for 30 minutes.
Preheat the oven to 200'C.
Tear the bread into small chunks. Drizzle with the olive oil and season with Maldon sea salt and black pepper. Place the chunks of bread onto a baking sheet and bake for 10 minutes or until golden brown.
Finely chop the chives.
Whilst the croutons are cooking, blend the soup until smooth. Adda splash of water if the soup is too thick. Check the seasoning and then serve immediately.
Pour the soup into bowls, add a swirl of Greek yogurt and sprinkle on the chopped chives and croutons.
«To make the soup a vibrant green colour, keep some of the skin from the cucumber and blend into the soup.»