Avocado and Courgette Gazpacho

Serves 2-4


  • 1 small garlic clove, crushed
  • 110g (4oz) avocado flesh
  • 75g (3oz) frozen peas
  • 2 spring onions
  • 250g (9oz) courgette, roughly chopped
  • 1 chicken or vegetable stock cube
  • 1 tbsp of lemon juice
  • 6 mint leaves or 1tsp frozen mint
  • 570ml (1 pint) water
  • salt and pepper
  • extra mint leaves to garnish

Every year at some point we have a glut of courgettes on the allotment. I invented this cold summer soup as an ideal way of using some of them. It makes a lovely addition to summer meals.

  1. Place the garlic, avocado, peas, spring onion, courgette, stock cube, lemon juice, mint and 275ml (1/2 pint) of cold water into a food processor and process until smooth.
  2. Pour the mixture into a serving bowl, add the remaining water, season to taste and stir to combine.
  3. Serve, garnished with mint.