From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 2 large cucumbers, about 14 oz each, chilled
- juice of 1 lemon, or to taste
- 2 ripe avocados
- 2 tbsp strained plain yogurt
- 1 tbsp Worcestershire sauce
- sea salt and black pepper
- 1/2 red onion, minced
- 1 plum tomato, seeded and minced
- 1 tbsp olive oil, plus extra to drizzle
- 3-4 basil leaves, finely shredded
Directions
- Peel the cucumbers, quarter lengthwise, and remove the seeds. Dice a quarter and set aside for the garnish. Roughly chop the rest, place in a blender with half the lemon juice, and whiz until smooth.
- Halve, pit, and peel the avocados. Mince one avocado half to use for the garnish. Squeeze over a little lemon juice and set aside with the diced cucumber. Tip the rest of the avocados into the blender.
- Blend the avocados with the puréed cucumber, strained plain yogurt, and Worcestershire sauce until very smooth. Season generously with salt and pepper, and add lemon juice to taste. Chill until ready to serve.
- For the garnish, combine the diced cucumber and avocado with the red onion and tomato. Toss with the olive oil and shredded basil.
- Taste the chilled soup for seasoning and add a splash of cold water if it is too thick. Pour into four chilled bowls and spoon the garnish into the center. Add a drizzle of olive oil, grind over a little pepper, and serve with a bottle of Rosemount Diamond Label Traminer Riesling.
