1 cucumber, deseeded and roughly chopped
1 pepper, deseeded and roughly chopped
2 garlic cloves
1 small avocado (optional)
bunch spring onions, chopped
small bunch mint, chopped
150ml plain yogurt
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives, to serve
In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.
September 9th, 2014 → 1:59 pm @ Craig Bayne