Chilled avocado and cucumber soup with Quinoa


Serves 4


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


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.