Ingredients
- 1 avocado
- 2 large cucumbers, chopped
- 185 ml filtered water
- 60 ml extra-virgin olive oil, plus more for serving
- 2 tablespoons chopped fresh mint
- 2.5 cm piece ginger, peeled and minced
- 1 clove garlic
- ½ lemon, juiced (about 1 tablespoon)
- ½ tablespoon apple cider vinegar
- ½ teaspoon sea salt
- Fresh mint or coriander leaves, for garnish
- Olive oil, for drizzling
How to Make It
- Make sure all ingredients are well chilled when you begin this recipe so that the finished soup will be cold when served.
- Cut the avocado in half, then destone and peel it. Cut one of the halves into slices and set them aside. Place the other half and all of the remaining ingredients (except the olive oil and herbs for garnish) in a high-powered blender and blend on high until perfectly smooth.
- Serve immediately, topped with the avocado slices, a few mint or coriander leaves and a drizzle of olive oil.
