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AVOCADO AND CUCUMBER SOUP

September 22, 2014

A strong antioxidant. It is a natural moisturizer for your skin. Loaded with water, cucumber quenches thirsty skin. Combine the two and you have a wonderful pick-me-up for when you are feeling a bit dehydrated and dry. You can put them on your face directly, but I prefer to eat them.

This soup is lovely on a hot Summer’s Day. Garnish with herbs, chopped red onion, radish, or tomatoes. You can make it Moorish by topping with homemade bacon bits and crème fraîche. Depending on what’s in your fridge and what you fancy that day.

Tortilla chips, queso blanco and hot sauce make it a lovely starter to a Mexican meal.

Serves 2-4

makes 4 Cups

1-2 garlic cloves, mashed to a paste with 1 tsp sea salt flakes

250 ml ice-cold water,  (depending upon your desired texture, more or less)

1 large English cucumber, peeled if you like, I peel half  and cut into large dice

2  Haas avocado, halved, pitted and  scooped out, set one of the halves aside to add to the soup, diced

3 tablespoons freshly squeezed lime juice

sea salt flakes to taste

green Tabasco sauce to your taste, I use 2 teaspoons

Place your garlic and 1 tsp of sea salt into a mortar and pestle and mash into a paste. If you don’t have one, use a chef’s knife and chop finely, then drag the side of the knife back and forth over the garlic unit it is mashed.

Pour the water first, then all your ingredients into a blender and purée into a nice consistency. Adjust the thickness and salt to your desire. Place in bowl, add remaining avocado and top with your choice of garnish.

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