Cucumber and avocado soup with chilli and tomato salsa – Food & Home Magazine

Ingredients

• <h3>Soup</h3>
• 2½ cucumbers, peeled
• 300ml thick Greek yoghurt
• 2 avocados, peeled
• 80ml (1/3 cup) crème fraîche
• 400ml chicken stock
• 2 – 3 drops Tabasco
• 30ml (2 tbsp) fresh mint, chopped
• 30ml (2 tbsp) fresh chives, chopped
• 30ml (2 tbsp) fresh dill, chopped
• sea salt, to taste
• freshly ground black pepper, to taste
• <h3>Salsa</h3>
• 1 red chilli, seeded and finely chopped
• 100g Roma tomatoes, chopped
• ½ cucumber, seeded and chopped
• ½ red onion, finely chopped
• 50ml parsley, finely chopped