by Olivia Cartwright,
2 cups (240ml) filtered water
2 medium avocados, pitted and peeled
2 cups diced cucumber
1 bunch coriander, stems removed
2 tablespoons fresh lime juice, plus more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped red onion, plus more to taste
2 cloves garlic
1 small green chili ribbed and seeded, plus more to taste
1 1/4 teaspoons sea salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 cup ice cubes
1 medium avocado, peeled, pitted and diced
2 tablespoons finely chopped spring onions (white and green parts)
2 tablespoons finely chopped fresh coriander
- Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy.
- Tweak the lime juice, onion, chile, salt, and pepper to taste. Add the ice, and blast again on high for 10 to 20 seconds until chilled and smooth.
- Serve immediately topped with avocado, green onions, and cilantro.