Recipe type: Soups
Fresh, light and very cleansing, this energizing summer soup has a slight kick of chilli. It is abound with nutrients and the avocado gives it a wonderfully luxurious silkiness. Very easy to make and requires no cooking.
Serves 4
  • 2 cucumbers, peeled and sliced
  • 1 romaine lettuce, roughly chopped
  • 4 celery sticks, trimmed and chopped
  • 4 spring onions, trimmed and chopped
  • 1 garlic clove, peeled and crushed
  • 1 heaped tsp. chopped medium-hot green chilli pepper
  • 1 avocado, peeled and stoned
  • 1 tsp. lemon juice
  • 100g baby spinach, washed
  • 15g mint leaves (a decent handful)
  • 15g parsley, plus extra to garnish
  • A little avocado oil to garnish
  1. Place the cucumbers, lettuce, celery, spring onions, garlic, chilli pepper, avocado and lemon juice in a liquidizer and whiz until smooth.
  2. Add the spinach, mint and parsley for a brief whiz at the end.
  3. Serve in bowls with a swirl of avocado oil and a little finely chopped parsley on top.
  4. Eat straightaway although it will keep in the fridge for 24 hours.
Recipe by EPJHealth at