Chilled Avocado & Cucumber Soup - cooking recipe

Ingredients

360 g cucumbers
3 avocados
4 spring onions
150 ml vegetable broth
100 ml soymilk
1 lemon, juice
1 garlic clove
1 tablespoon Greek yogurt, to serve
1 fresh parsley, to serve

Preparation

Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.
Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.