Makes approximately 8 for an entree
Impress your guests with this delicious cold summer soup. This soup is so easy to make and can be prepared a day in advance. If you are having friends around for a summer barbecue, serve the soup as an entree. Or assemble and serve shot glasses in a bucket of ice to keep soup cool and for your guests to help themselves.
Ingredients
- 2 cucumbers, deseeded and diced
- 1 avocado, diced
- 2 spring onions, sliced
- 150g Greek yoghurt
- Juice of one lemon
- Large handful of mint
- Handful of dill
- ¼ cup light olive oil
- 1 Tbsp runny honey
- Salt and pepper
- 8 spears asparagus
- 4 rashers streaky bacon (halved lengthways)
- Zany Zeus zingy chilli feta (to serve)
Method
- In a food processor or blender, add cucumber, avocado, and spring onions. Blitz for a minute.
- Add yoghurt, lemon juice, herbs, olive oil, and honey and blitz for another couple of minutes until smooth.
- If your soup is thicker than you would like, add half cup of cold water.
- Season with salt and pepper and refrigerate for minimum one hour or overnight.
- Wrap asparagus spears in bacon and either barbecue or pan-fry over a medium heat until bacon is cooked. Leave to cool.
- Serve soup cold in large shot glasses with an asparagus spear.
- Garnish with 1 tsp crumbled feta for each soup portion.
