Cooling Cucumber and Avocado Soup

Where’s the poppadoms?

There are few things more dangerous in life than incurring the wrath of your mother-in-law. Fortunately I get on with mine very well, however she can be known for her ‘persistence’. To keep herself occupied during lockdown, she started growing her own cucumber, rhubarb and potatoes and would proudly leave her hoards on our doorstep. Which is great, except I hate cucumber and have no interest in making puddings which also makes the rhubarb somewhat redundant. But pointing this out was always going to leave me on a sticky wicket.

“Have you done anything with that cucumber yet???” became one of our regular lockdown conversations. I was running out of excuses. In mad panic upon realising she was coming round, I furiously fanned my recipe books until I stumbled across Cooling Cucumber and Avocado Soup from Justine Pattison. A recipe more suited for a blazingly hot summer’s afternoon than a wet and wild autumn day, but fuck it, this would have to do in a crisis.

As for the end result…. we absolutely hated it and could only manage about four spoonfulls between us. But this was about ‘taking one for the team’ and making others feel appreciated, which is perhaps no bad thing right now. My supply of cucumbers has also stopped, too.

Recipe: Cooling Cucumber and Avocado Soup  

Calories: 111 per serving

Serves: 4

Book: Justine Pattison: Without the Calories – Quick and Easy  

Prep time: Approx 10 mins

Cooking time: None


  • ¼ large cucumber (peeled)
  • 1 firm but ripe medium avocado
  • 1 garlic clove (chopped)
  • 10g fresh mint (leaves finely chopped)
  • 1 heaped tbsp roughly chopped fresh chives
  • 150g fat-free natural yoghurt
  • 100ml semi-skimmed milk (well chilled)
  • Flaked sea salt
  • Ground black pepper

Cost per portion: Approx £0.46 per serving


Cut the cucumber into short lengths and put in a food processor or blender. Cut the avocado in half and remove the stone. Scoop out the flesh with a large spoon and add to the cucumber.

Drop the garlic, mint and chives on top. Add the yoghurt and milk, a good pinch of salt and lots of ground black pepper. Blitz until as smooth as possible. Adjust seasoning to taste.

Serve in small bowls with warm bread of breadsticks.


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