Chilled Avocado & Cucumber Soup

Ingredients

• 360
  
  grams cucumber
  
• 3
  
  pieces avocados
  
• 4
  
  pieces spring onions
  
• 100
  
  milliliters soy milk
  
• 1
  
  piece Juice from 1 lemon
  
• 1
  
  piece Greek yoghurt and fresh parsley to serve
  
• 150
  
  milliliters vegetable broth
  
• 1
  
  piece garlic clove
  

Directions

1. Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.

2. Place the soup in the fridge to chill – then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.