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Method Prep:15min › Extra time:1hr chilling › Ready in:1hr15min
In a food processor combine the cucumbers, celery and green peppers then pulse until smooth. Halve the avocado, remove the stone and scrape out the pulp with a spoon. Place into the blender, add garlic, onion and fresh coriander and pulse until smooth. If the mixture is too thick, add some cold water.
Transfer the soup into a container with a lid then place in the fridge to chill for 1 hour.
To serve, remove the soup from the fridge, spoon into serving bowls then garnish with a drizzle of olive oil and a few cherry tomatoes.