CHILLED AVOCADO, CORIANDER & CUCUMBER SOUP

SERVES 6 / PREPARATION 15 MINUTES PLUS OVERNIGHT CHILLING / COOKING 2 MINUTES

A chilled summer soup is always a hit when it’s too hot to cook and this one is a favourite. I always have a bit of angst as to the price of limes in summer, so often substitute with the cheaper lemon option. The toppings give some much needed crunch and often I put out a few different options. Try to remember to chill the serving bowls.

2 teaspoons cumin seeds

2 telegraph cucumbers, halved, seeds removed, roughly chopped 2 avocados

1 green chilli, (seeds removed if you don’t want it too spicy) 2 spring onions, roughly chopped grated zest and juice of 1 lemon or 2 limes

1 tablespoon white miso paste

1 teaspoon sea salt a good handful coriander leaves and stems

¾ cup thick Greek-style yoghurt

OPTIONS FOR GARNISHING broken up tortillas or corn chips corn nibbles thin slices cold smoked salmon thinly sliced raw fish shucked clams or mussels

1-2 baby cucumbers, thinly sliced and lightly salted fresh coriander leaves a few ice cubes

In a dry pan, toast the cumin seeds until fragrant and then set aside to cool. Put the cumin with all the remaining soup ingredients in a blender and blitz until very smooth, adding enough extra yoghurt or water to loosen (I needed to add ¾ cup water). Chill for at least 8 hours or overnight.

When ready to serve, taste and adjust the seasoning if required. Serve in chilled bowls, adding a cube or two of ice if you wish and topping with your preferred garnish. VEGAN Use a coconut yoghurt.