Chilled Cucumber Soup

Serves 4

This cold soup is inspired from my Nana who would serve a variation (minus the avocado) on a hot summers day. I often make it at this time of the year to take to the beach in a thermos. It is very refreshing when the sun is hot in the sky.

It is suitable for babies 7 months plus omitting the garlic, stock powder and seasoning. Remove a small portion for baby before adding these ingredients for the rest of the family. They will enjoy sipping it off a spoon or straight from a cup.

Prep time 10 minutes

  • 1 small telegraph cucumber (or half a large one)
  • 1 avocado
  • 2 cloves garlic, chopped (optional)
  • handful of ice cubes
  • 1 cup natural yogurt
  • Sprig of mint, chopped
  • 1/4 Rapunzel vege stock cube, crumbled (optional)
  • Salt and pepper to taste

In a food processor blitz together the cucumber, avocado and garlic. Add the yogurt, mint and vege stock. Combine. Adjust seasoning and serve chilled. If not serving straight away add a squeeze of lemon or lime to prevent the avocado browning.

*Rapunzel vegetable stock cubes are MSG free. They are available from organic stores and some supermarkets.