Cucumber and Avocado Smoothie Soups

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Cucumber and Avocado Smoothie Soups postThe perfect summer snack or appetiser, indulge in this refreshing cucumber and avocado smoothie soups today. Incredibly nutritious, these smoothie soups will feed your body with all that it needs without the usual bloated feeling. If you have any leftovers simply store in the fridge and enjoy its beautiful pale green colour the following day. 

Serves: 6-12 

Cooking time: 15 mins

What You’ll Need:

  • 1 cucumber, peeled, seeds removed and roughly chopped
  • 1 avocado, peeled, stoned and roughly chopped
  • 4 spring onions, trimmed, roots removed and roughly chopped
  • A good handful of fresh coriander leaves, roughly chopped
  • 160ml coconut cream
  • Juice of one lime
  • Sea salt and freshly ground white pepper
  • 170g fresh or tinned white crab meat
  • 1 heaped teaspoon sweet chilli sauce
  • 1 tablespoon extra virgin olive oil

What To Do:

  • Put the cucumber, avocado, spring onions and coriander in a liquidiser and blend until smooth.
  • Add half the lime juice and all the coconut cream and blend again briefly until just mixed.
  • Add salt and pepper to taste.
  • Pour the soup into glasses or cups of choice, cover with cling film and put in the fridge to chill thoroughly (minimum 30 minutes).
  • In a bowl, using a fork, mix the crab meat (well-drained if using tinned crab) with the chilli sauce, the olive oil and some or all the remaining lime juice – don’t make the mixture too wet.
  • Season to taste, cover and refrigerate.
  • When ready to serve, top the soup with a generous spoonful of the crab mixture.
  • Optional:  Top them with toasted nuts and seeds, a few prawns drizzled with chilli oil or a spoonful of salsa.

Recipe from Soup Can Make You Thin, written by Fiona Kirk & Jean Barr, for more information see  www.souperydupery.com

If you are heading to warmer climates make sure you enter the Kipling Luggage Competition. 

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