Wednesday, April 16, 2014

Chilled Avocado & Cucumber Soup

Not all fats are created equal. The avocado (a fruit, and not a vegetable) consists of 30% healthy fats that are good for the circulatory system. Avocados are rich in vitamin E (neutralizes free radicals), potassium (lowers cholesterol), fiber (helps keep you full longer and keeps the digestive system in shape), and vitamin C (important for the production of collagen in the skin).
Cut open and sprinkled with fleur de sel or lemon juice, avocados are a delicious snack. Their mild, somewhat nutty flavor makes them great for all kinds of recipes. I love them in smoothies with a banana, almond milk and a sprinkle of cinnamon. Or like my mom used to serve them sometimes -- in a hot bowl of her lentil soup! And of course, in guacamole with lime juice, cilantro and red chillies.
Here is another one of my favorite things to do with avocados. This tasty, refreshing soup is super healthy and very easy to make. Serve it for lunch with a dollop of crème fraîche, a little olive oil and some freshly-cracked pepper. Or try it with some smoked salmon and cubed cucumber, or with homemade garlic croutons. In small glasses, you've got a wonderful little starter!

Serves 2-4
2 ripe avocados
1 cucumber, peeled and diced
2 spring onions, finely chopped
juice of 2 limes
2 tbsps crème fraîche, plus a little extra to serve
200-250 ml cooled vegetable bouillon
small bunch of cilantro, save some sprigs for garnish
fleur de sel and freshly-cracked pepper

Put all of the ingredients in the blender and puree until you have a nice consistency. If you think the soup is too thick, add a little more stock. Chill the soup for at least half an hour and serve with a little crème fraîche, good olive oil and freshly-cracked pepper.