Chilled cucumber and avocado soup

As we get closer to spring, this delicious chilled soup is perfect to cool down on warm days, and healthy to boot!


1 cucumber, peeled and sliced (reserve 6 slices for decoration)
2 avocados, peeled and de-stoned
2 jalapeño peppers, halved and deseeded
4 spring onions, roughly chopped
20 ml extra virgin olive oil
100g natural yoghurt
40g crème fraiche
200ml chicken or vegetable broth
5-10g fresh dill
1 lemon, juice only
Sea salt and freshly ground black pepper

To serve
Extra virgin olive oil
6 cucumber slices
Dill sprigs
1 tomato, deseeded and diced
Hot sauce, such as cholula


1. Put all the ingredients for the coup into a food processor or blender and blitz for about 5 minutes until silky smooth.

2. Scrape any soup from the sides down and blitz for another minute or two.

3. Taste, and add a pinch of salt and some pepper, if you think it needs it.

4. To serve, divide between two bowls and top with a good drizzle of olive oil, the cucumber slices, dill sprigs, tomatoes and a few dashes of hot sauce.

This is an edited extract from The Pioppi Diet  by Dr Aseem Halhotra & Donal O'Neill, Penguin Books, RRP $24.99.