2 cucumbers, trim ends, peel, deseed and roughly chop
1 avocado, scooped out
½ C mint leaves
½ C parsley leaves
2 spring onion stems, trimmed
½ C water
1 lemon juiced (zest off for crumb)
1tsp sea salt
½ C natural yogurt, unsweetened
½ C blanched almonds
2 garlic cloves, peeled
Zest of 1 lemon
1 Tb olive oil
½ tsp. salt
Place all soup ingredients in a food processor. Blitz until smooth. Taste for seasoning and adjust if required. Pour into a jug and refrigerate for at least 1 hour to chill.
Blitz crumb ingredients in food processor until combined. Spread on a tray and bake at 180° for 10min or until golden.
To serve, pour soup into cups, glasses or bowls and top with crumb mix.
Serves 4 bowls or 8 small cups
4 small parsnip, trim ends, peel and slice into approx. ½ cm disks
1 bunch basil, picked and washed, reserve small leaves for garnish
½ lemon, juiced
¾ C water
½ punnet cherry tomatoes, trim ends & cut in half
Sea salt & cayenne pepper
Blend basil, water and lemon juice together. Pour into a container, cover and freeze for ½ hour, then rake with a fork. Freeze for a further hour, break up and blend again until smooth. Cover and return to freezer until ready for use.
Place parsnip slices in single layer on a baking paper lined tray, drizzle with olive oil and season with salt & cayenne pepper. Bake in preheated 180° oven until edges turn golden, approx 15min each side.
To serve place parsnip chips on tray, top with tomato, drizzle of olive oil and salt. Use a melon baller to scoop sorbet and place on top. Garnish with fresh basil leaves.