CHILLED AV­O­CADO SOUP

The Star Early Edition - - ANGELA DAY VERDE -

Serves 4-6

half a cu­cum­ber, seeded

and chopped 1 av­o­cado, peeled and pit­ted

1 shal­lot, chopped 125ml Greek yo­ghurt

250ml cold wa­ter 45ml fresh lime juice 45ml fresh mint leaves 3ml ground cumin

3ml salt 2ml ground black pep­per Place all the in­gre­di­ents into a blender and process un­til smooth.

Chill for at least an hour be­fore serv­ing.

Serve gar­nished with av­o­cado slices and mint.

PIC­TURES: DU­MISANI DUBE

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