Summer’s hottest dish? Cold soup.
Warm weather and chilled soup go hand in hand. The smooth, unique texture of avocados melts in your mouth. Avocados are amazing right now. Eating half with a squeeze of lemon and salt is a perfect snack, but do try them in this recipe.
Serves 4
1. Place the butter, onion, and garlic in a large pot and cook for 8 minutes. Add the cucumber and cook for another 5 minutes until softened.
2. Stir in the flour, mint leaves, and stock, then let it simmer until the cucumber is tender and the soup is slightly thickened. Remove from the heat and blend until smooth. Season with salt and pepper, then chill in the fridge until required.
3. When ready to serve, pour the mixture into bowls and add the chopped avocado, cucumber slices, and mint leaves.
