Chilled cucumber soup

Summer refreshment in a bowl

Serves 4

Ingredients:

4 large cucumbers peeled (I used both English and field cucumbers but either is fine)
Juice of 2 limes
1 jalepeno (seeds removed)
2 ripe avocados
1 large clove garlic
50g Baby Spinach
Small bunch of fresh coriander
Small handful of fresh mint leaves
170g plain natural yogurt/Greek yogurt
Olive oil
250ml water

Begin by roughly chopping the cucumber, jalepenos, avocado, garlic and herbs into similar size pieces and mixing together in a bowl.
Lightly season with salt and pepper and a drizzle of olive oil.
Blend these on high speed starting with half of the water. Add the spinach and blend, adding the water as needed to reach the consistency you like.

Finish with the yogurt and blend again. Check seasoning.
I like to strain this through a sieve to make sure its nice and smooth but you definitely don’t have to.

Serve chilled with fresh herbs and a spoon of yogurt to garnish.

Chef: Aoiffe MacHale

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started abcMallorca.com in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website helencummins.com is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.

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