3 cucumbers 2 avocados 2 shallots peeled and coarsely chopped
few slivers spring onion few thin slices cucumber
3 tbsp olive oil 1 tbsp cider vinegar sea salt and black pepper few drops Tabasco
dollop of sour cream salmon caviar
Trim, peel and roughly chop the cucumbers, discarding the ends. Halve the avocados and scoop the flesh into a liquidiser, add the cucumbers and all the remaining soup ingredients and blend until smooth. Transfer to a bowl, cover and chill for a couple of hours. The soup will be good for up to a day but ideally should be eaten on the day you make it. Serve with some or all of the toppings, if wished.
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