Chilled avocado and cucumber soup with Quinoa

Quinola-avocado-and-cucumber-chilled-soup-22-Edit_750

Serves 4

Ingredients:

1 large ripe avocado

250 g cucumber (about half)

100g natural yoghurt

150ml water

Salt and pepper to taste

Fresh dill (small bunch)

Cooked pearl quinoa

Preparation:

Peel the avocado and remove the stone.  Place the avocado, cucumber, yoghurt and half of dill in a blender. Blend until smooth, adding water gradually. Soup should be smooth fairly thick and creamy consistency, add more water if necessary. Season with salt and pepper and chill in a fridge for at least an hour.

Serve with cooked pearl quinoa and for an extra refreshing option with some ice cubes (optional).

Garnish with fresh dill.