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
Yes it is cold down South but this refreshing dessert is also a fabulous palate cleanser between courses all year round.
2 cucumbers, peeled, deseeded and chopped into chunks
½C mint leaves, reserve some for garnish
1 lime, zest & juice
1 tsp salt
½ tsp stevia, a natural sweetener beware it’s very sweet
Puree cucumber with mint in a blender or food processor.
Add lime zest & juice, water, salt, stevia and mix through.
Pour into tray and place in freezer.
Rake with fork every 15min for first hour to break up ice crystals.
It will take about 2 hours to freeze.
Remove from freezer 10min before serving and rake again.
To serve spoon into dishes and garnish with mint.
Granita is grainier with larger ice particles than sorbet. Sorbet is stirred more often while being frozen. This adds air and creates a smoother texture.