1 cucumber, halved lengthways, deseeded and roughly chopped
1 yellow capsicum, deseeded and roughly chopped
1 tbsp garlic infused oil
1/4 small avocado, chopped*
small bunch mint, chopped
150ml pot lactose-free cream
2 tbsp white wine vinegar
few shakes green Tabasco sauce
snipped chives, to serve
*Do not exceed - listed as moderate
Recipe adapted from Good Food Back
In a food processor or blender, blitz all the ingredients, reserving half the mint and lactose free cream, until smooth.
Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
Chill until very cold, then serve with a dollop more lactose free cream, mint, chives and a few ice cubes if you like.
The soup will keep in the fridge for 2 days – just give it a good stir before serving.