Avocado Gazpacho

Cook time 15 minutes (+ chilling time)
Servings 6


2 ripe avocados
2 Lebanese cucumbers, peeled and seeds removed
2 spring onions, white part only, cut into four
1 1/2 tbsp white wine vinegar
300ml vegetable stock
80ml extra virgin olive oil
1 tbsp crème fraiche
4 drops of tabasco or hot sauce (or to your liking)
Mint, sliced green chilli, sliced cucumber, to garnish

Avocado Gazpacho


Place the avocado, cucumber, and spring onions in a food processor and blend until pureed. With the motor still going slowly add the vinegar, half the stock and the 80ml of olive oil, then season the soup with salt and the tabasco. Add the crème fraiche and blitz again until a silky smooth texture forms. Place in the for 2 hours to chill.

Pour soup into glasses or shallow bowls and garnish with mint, chilli and cucumber and drizzle with some extra virgin olive oil.