2 large cucumber, peeled, de-seeded and roughly chopped
2 large cloves of garlic, crushed
1/2 red onion, roughly chopped
1 tablespoon chopped chives
1 teaspoon finely chopped coriander leaves, plus 1 teaspoon finely chopped coriander to garnish
250 milliliters vegetable stock, room temperature
Juice of 1 lime
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil, plus extra to drizzle
1 teaspoon paprika, plus a pinch to garnish
2 teaspoons caster sugar
Lime and Garlic Croutons
1 1/2 slices of thick cut whole-grain bread, cut into 1 inch cubes
1 1/2 tablespoon rapeseed oil
1/3 teaspoon garlic granules
1 large lime, grated zest only
Sea salt and freshly ground pepper
Chilled Avocado Soup
For the croutons, pre-heat the oven to 200C/400F/Gas mark 6.
Place the cubes of bread on a small baking tray, drizzle over the rapeseed oil and give a good stir to ensure that all cubes are well coated. Sprinkle over the garlic granules, lime zest and a pinch of salt and pepper. Once again, give a little mix with a spoon, to ensure that all the cubes have been dosed well in the seasoning. Pop into the oven and bake for about 5-6 minutes until crispy and golden. Remove from the oven and set aside to cool.
In a large bowl, using a stick blender (or use a free-standing blender), blitz the 2 avocados, the cucumber, garlic, red onion, chives and coriander until you have a smooth puree. Stir in the vegetable stock, lime juice, sherry vinegar, olive oil and the paprika. Add about 80 to 100 milliliters water, depending on how thick you like your gazpacho. Season with the sugar, salt and black pepper, to your taste. Pop in the fridge for a couple of hours, until chilled.
To serve, divide into bowls and top with the lime-garlic croutons, drizzle of olive oil, coriander leaves and a pinch of paprika.