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