optional: 100 ml low fat yoghurt extra mint, extra coriander, goat’s cheese, to garnish
Instructions
Cut the avocados in half lengthways, remove the stones with a spoon and scoop out the flesh. Cut into cubes.
Peel and quarter the cucumber and chop into 1-2cm pieces. You can leave some of the skin on for an extra bright colour.
Place all of the ingredients into the soup maker, and select the smoothie program.
When the soup is ready, open the lid and pour the soup into a container. Place the soup in the fridge until chilled. Just before serving, crumble over some goat’s cheese and sprinkle with the reserved, chopped herbs.
