This zingy, no-cook soup is packed with four of your five-a-day
Prep:20 mins
Serves 2
1 cucumber, halved lengthways, deseeded and roughly chopped1 yellow pepper, deseeded and roughly chopped2 garlic cloves, crushed1 small avocado, choppedbunch spring onions, choppedsmall bunch mint, chopped150ml pot fat-free natural yogurt2 tbsp white wine vinegarfew shakes green Tabasco saucesnipped chives, to serve
STEP 1In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.STEP 2Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.
