Avocado, cucumber and sorrel soup

Description

The only downside of this cool summer soup is that it doesn't like being kept hanging around, so get everything ready and blitz the soup into being seconds before serving. On a hot day, cool the soup right down by floating a few ice cubes in each bowl.

Ingredients

1 ripe, buttery avocado
generous handful sorrel leaves, tough stalks discarded
¼ large cucumber, roughly diced, skin left on
250g/9oz Greek-style yoghurt
1-2 garlic cloves (fresh garlic is very good in this)
salt and freshly ground black pepper
splash water
avocado oil, to serve

Method

1. Place all the ingredients except the avocado oil into a food processor and blend until smooth. Taste and adjust the seasoning, and add more sorrel or water if needed.
2. Divide the soup equally among six serving bowls and drizzle a thin thread of
avocado oil on the surface. Serve at once.