After finally buying a nice food processor I had this urge to blend pretty much anything. With this craving and a lot of just-about-to-die food in the fridge this recipe was born, which turned out to be a refreshing delicious spring celebration of everything green!

Chilled cucumber and avocado soup is almost a classic, however I found that you can get very creative by adding different fresh herbs, nuts or even fruit that give it a bit of a twist. The pesto here is completely optional, however I quite enjoyed the bittery nutty kale addition to the dish.

For about 2 portions you will need: 

1 cucumber

1/2 big ripe avocado

3/4 cup peas – frozen works

1/2 – 1 cup of low fat yoghurt

1/2 Granny Smith apple – grated

fresh coriander (or mint)

fresh dill

1 garlic clove

olive oil

1 lemon

For the pesto: 

2 cups of fresh kale

olive oil

nuts of choice – I used almonds

spoon of almond butter (optional)

lemon

1 clove garlic

Grate the cucumber and the apple and blend together with the avocado, peas and garlic. If using frozen peas, make sure it is defrosted but not warm. Chop the herbs and add to the mixture together with the olive oil and the juice from the lemon. Blend again and once you reach the consistency you want add the yoghurt. Add salt & pepper if desired. If you feel the soup is too thick add a bit of water.

For the kale pesto, first place the olive oil, garlic and kale in the food processor and blend. No worries if it looks too dry according to pesto-standards, more olive oil can be added at the end. Then add the nuts, lemon juice and if using – the almond butter and blend again. Add any spices if needed or oil if you want it more runny.

Serve the soup with a cube or two of ice, it is really delicious when nicely chilled. Add some pesto on top to add another shade of green. Who said summer is far away! Enjoy!