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Author Topic: Cool cucumber and avocado soup
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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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