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Chilled Avocado, Watercress and Cucumber Soup


  • 1 cucumber; peeled, deseeded and chopped
  • 1 avocado, flesh removed
  • 2 small shallots, peeled and chopped
  • 1/2 bunch of fresh dill, chopped
  • 5 large sprigs of mint, leaves only
  • 1/2 bag watercress
  • Juice of½1/2 a lemon
  • 200ml natural yoghurt
  • 150ml coconut milk (drinking, not tinned)
  • 1 tbsp extra virgin olive oil
  • Salt & pepper to taste
  • Sumac and dill fronds for garnish


Place all of the ingredients in the power blender and blitz until you have a smooth consistency.

Transfer the soup to a bowl or container to chill for at least 2 hours before serving.

Garnish with dill fronds and sumac.

Once your egg mix is quite solid and scrambled, you can mix everything together once more so your eggs spread about the pan. Season with salt and pepper, then remove the pan from the heat and spoon your fried cauliflower rice out between bowls to serve.

Recipe by How To Cook Good Food