Recipe by Sophie Grigson
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
avocado oil, to serve
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.