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Ingredients

• 1 cucumber, halved lengthways, deseeded and roughly chopped
• 1 yellow pepper, deseeded and roughly chopped
• 2 garlic cloves, crushed
• 1 small avocado, chopped
• bunch spring onions, chopped
• small bunch mint, chopped
• 150ml pot fat-free natural yogurt
• 2 tbsp white wine vinegar
• few shakes green Tabasco sauce
• snipped chives, to serve

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Ready In 20 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth.
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Step 2

• Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
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Step 3

• Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days just give it a good stir before serving.
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