Serves: 4-6
Prep time: 15 mins
Cook time: 30 mins
Ingredients:
For the soup
- 2 large cucumbers, peeled and roughly chopped
- 1 cup natural yoghurt (or coconut yoghurt for dairy-free)
- 1 small garlic clove, crushed
- Juice of 1 lime
- ½ cup fresh coriander leaves
- ½ avocado (optional, for creaminess)
- ½ cup chilled water (adjust for consistency)
- Sea salt and cracked black pepper, to taste
For the coriander salsa
- ½ cup coriander leaves, finely chopped
- 2 tbsp roasted pistachios or cashews, finely chopped
- 1 small green chilli, finely sliced (adjust to taste)
- 2 tbsp extra virgin olive oil
- 1 tsp lime juice
- Sea salt, to taste
- Optional garnish
- Chilli flakes
Method
- Blend the cucumber, yoghurt, garlic, lime juice, coriander, avocado, and water until smooth. Season with salt and pepper and chill in the fridge for at least 30 minutes.
- Mix together all salsa ingredients in a small bowl.
- Pour the chilled soup into glasses or bowls, spoon over the coriander salsa, and sprinkle with chilli flakes if you like extra heat.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
