Chilled avocado, cucumber, lime and watercress soup recipe
I have never once been able to find watercress for this recipe, so I always substitute it with radicchio and it tastes amazing that way. The soup is meant to be served chilled, but I find it is actually 10,000 times more flavorful when served hot right after you finish making it.
- 1 tsp sunflower oil
- 1 onion, chopped
- 1 cucumber, peeled and chopped
- 750ml (1 1/3pt) vegetable stock
- 85g (3 1/2oz) watercress
- 3 avocados, stoned
- juice 2 limes
- 4-6 teaspoons of sour cream
Heat the sunflower oil then cook the onion and cucumber for 5 minutes with a good pinch of salt over a medium heat until just softened. Add the stock, bring to the boil then take off the heat. Add the watercress and stand for a few minutes until it has wilted.
Once this soup base is cool enough, place in a food processor or blender and pulse. Scoop out the avocado with a spoon, add the flesh to the processor and pulse until smooth. Taste for seasoning. Add the juice of both limes. Place in a bowl, cover the surface directly with clingfilm, then cover again. Store in the fridge until cold.
To serve, check for seasoning as cooling will dull the flavours, then serve with a scoop of Greek yogurt or sour cream (unless vegan) and ice cubes. (OR SKIP THE STORING IN THE FRIDGE AND SERVE HOT WITH NO ICE CUBES)