Avocado & Cucumber Soup

This is a quick and easy dish, which will last in the fridge a couple of days it’s also great for that last-minute lunch. Three leaves of curly kale can replace the coriander if you’d like a ‘superfood’ boost.

Serves 2

Ingredients:

2 cucumbers, peeled and deseeded

2 ripe avocados

1 spring onion

1 garlic clove

¼ bunch coriander

2 pinches ground cumin

1½ tsp salt

¾ cup The Collective kefir yoghurt

10 drops jalapeño Tabasco

½ cup vegetable stock

4 cucumber slices, to garnish

1 tbsp extra virgin olive oil, to garnish

Black pepper, to garnish

Method:

Roughly chop cucumber, spring onion and garlic and place in a blender along with the coriander, cumin, salt, kefir yoghurt, Tabasco and stock. Blend for 4 minutes, or until smooth.

Pour into a jug and refrigerate until ready to serve.

Divide soup between bowls and garnish each with 2 cucumber slices, a drizzle of oil and black pepper.