Chilled Avocado & Yoghurt Soup

Avocado spiced with nutmug and fresh herbs, then blended with creamy yoghurt and chilled makes an unusual summer cold soup.


Serves 4
500g FAGE Total 0%
3 large ripe avocados
Juice of one lemon
500ml semi skimmed milk
1 tbsp fresh coriander, chopped
¼ tsp freshly grated nutmeg
½ tsp chopped chives for garnish
A few drops of Tabasco sauce to taste
Salt and black pepper to taste
50g homemade croutons

Serves 4
  1. Peel and chop the avocado into chunks then place into a food processor.
  2. Pour over the lemon juice, add the remaining ingredients and process until smooth.
  3. Refrigerate for at least two hours before serving.
  4. To serve, chill four soup bowls pour in the soup and garnish with croutons and chives. So simple, quick and delicious!
  5. To make the homemade croutons simply take a thick slice of your favourite ‘crusty cottage loaf or crusty olive bread’ and cut into bite size pieces. Place onto a baking sheet, drizzle then with some Greek olive oil and bake until golden brown.