Chilled Avocado & Yoghurt Soup


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

  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.