Ingredients
| 2 teaspoons cumin seeds | |
| 2 telegraph cucumbers, halved, seeds removed, roughly chopped | |
| 2 avocados | |
| 1 green chilli, (seeds removed if you don’t want it too spicy) | |
| 2 spring onions, roughly chopped | |
| grated zest and juice of 1 lemon or 2 limes | |
| 1 tablespoon white miso paste | |
| 1 teaspoon sea salt | |
| a good handful coriander leaves and stems | |
| ¾ cup thick Greek-style yoghurt | |
| OPTIONS FOR GARNISHING | |
| broken up tortillas or corn chips | |
| corn nibbles | |
| thin slices cold smoked salmon | |
| thinly sliced raw fish | |
| shucked clams or mussels | |
| 1-2 baby cucumbers, thinly sliced and lightly salted | |
| fresh coriander leaves | |
| a few ice cubes |
A chilled summer soup is always a hit when it’s too hot to cook and this one is a favourite. I always have a bit of angst as to the price of limes in summer, so often substitute with the cheaper lemon option. The toppings give some much needed crunch and often I put out a few different options. Try to remember to chill the serving bowls.
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Instructions
| 1. | In a dry pan, toast the cumin seeds until fragrant and then set aside to cool. |
| 2. | Put the cumin with all the remaining soup ingredients in a blender and blitz until very smooth, adding enough extra yoghurt or water to loosen (I needed to add ¾ cup water). |
| 3. | Chill for at least 8 hours or overnight. |
| 4. | When ready to serve, taste and adjust the seasoning if required. |
| 5. | Serve in chilled bowls, adding a cube or two of ice if you wish and topping with your preferred garnish. |
| 6. | VEGAN Use a coconut yoghurt. |
Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles
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