As we get closer to spring, this delicious chilled soup is perfect to cool down on warm days, and healthy to boot!

Ingredients:

  • 1 cucumber, peeled and sliced (reserve 6 slices for decoration)
  • 2 avocados, peeled and de-stoned
  • 2 jalapeno peppers, halved and deseeded
  • 4 spring onions, roughly chopped
  • 20ml extra virgin olive oil
  • 100g natural yoghurt
  • 40g crème fraiche
  • 200ml chicken or vegetable broth
  • 5-10g fresh dill
  • 1 lemon, juice only
  • Sea salt and freshly ground black pepper

To serve:

  • Extra virgin olive oil
  • 6 cucumber slices
  • Dill sprigs
  • 1 tomato, deseeded and diced
  • Hot sauce, such as cholula

Method:

  1. Put all the ingredients for the coup into a food processor or blender and blitz for about 5 minutes until silky smooth.
  2. Scrape any soup from the sides down and blitz for another minute or two.
  3. Taste, and add a pinch of salt and some pepper, if you think it needs it.
  4. To serve, divide between two bowls and top with a good drizzle of olive oil, the cucumber slices, dill sprigs, tomatoes and a few dashes of hot sauce.

This is an edited extract from The Pioppi Diet  by Dr Aseem Halhotra & Donal O’Neill, Penguin Books, RRP $24.99.

Republished with permission of Wyza.com.au.