Chilled cucumber soup

This is a refreshing, nutritious summer soup and would be lovely served with tortilla chips for lunch or as part of an evening meal. The tomato and onion topping provide texture and the chopped chilli adds a little heat. A handful of defrosted frozen peas could be used instead of avocado.

Serves 4


1 cucumber, peeled and seeds removed
1 large, ripe avocado, peeled and stone removed
1 green chilli, deseeded
4 salad onions, trimmed
small bunch of fresh coriander
250ml vegetable stock, cooled or made with cold water
200ml Oat Drink
juice 1/2 lime, to taste

To serve:

1 red chilli, deseeded and finely sliced
1 tomato, deseeded and finely diced
1/2 red onion, finely diced
avocado oil, to drizzle (optional)

ice cubes (optional)


Place the cucumber, avocado, green chilli, salad onions, coriander (reserve a few sprigs for serving), stock and Oat Drink in a food processor or liquidiser and pulse until smooth. Add the lime juice gradually, tasting as you go. Season to taste with salt and pepper. Chill for at least 30 minutes.

Serve the soup in small glasses or bowls topped with red chilli, tomato, red onion, a few chopped coriander leaves, and a drizzle of avocado oil, if using. Ice cubes can be added to keep the soup cool on a very hot day.