Avo, lime and cucumber cold soup with ‘croutons’
Serves 6-8 Takes 30 mins
FOR THE SOUP
2 avocados, peeled and pitted ½ cucumber juice of 1 lime
1 garlic clove, crushed 30ml tahini (optional) 5ml ground cumin handful coriander, chopped + extra 375ml vegetable stock + extra
FOR THE AVO ‘CROUTONS’
1 avocado, cubed 60ml cake flour
1 egg, beaten 160ml panko or plain dry breadcrumbs sunflower oil, for deep-frying 1 For the soup, blitz together all the ingredients until smooth. Thin out with extra stock to your liking. Season.
2 For the croutons, cover the avo in seasoned cake flour. Working in batches, dip in egg and then in breadcrumbs to coat. Deep-fry in batches in hot oil for about 1 minute or until golden brown. Drain on paper towels. Serve with soup and extra coriander scattered over.