Chilled avocado, basil and cucumber soup with chive pan bread

May 6, 2016 (Last Updated: January 11, 2019)

TO DRINK: Austrian GrÃœner Veltliner.

Chilled avocado, basil and cucumber soup with chive pan bread

Serves: 2
Cooking Time: 1 hour 15 mins


  • 240g (2 cups) cake flour
  • 10ml (2 tsp) baking powder
  • 80ml (? cup) hot water
  • 80ml (? cup) cold water
  • 60ml (¼ cup) butter, melted, plus extra for frying
  • 45ml (3 tbsp) fresh chives, snipped
  • SOUP
  • 1 avocado, diced
  • 50g (1 cup) cucumber, diced
  • 15ml (1 tbsp) lemon juice
  • 250ml (1 cup) vegetable stock
  • 15ml (1 tbsp) sweet chilli sauce
  • salt, to taste
  • pinch of cayenne pepper
  • Greek-style yoghurt, to serve
  • fresh basil, to serve



For the pan bread, place the flour, baking powder, hot and cold water in a food processor and mix until the dough comes together. Transfer to a bowl, cover with plastic wrap and leave to rest for 30 minutes.


Divide the dough into 4 pieces and roll each piece out to about 5mm thick. Brush with the butter and sprinkle the chives on top. Roll each piece up to form a log and then twist into a spiral. Gently flatten with your hand and roll out again to about 1cm thick.


Heat a little butter in a pan and fry the bread for about 3 minutes on each side. Set aside to keep warm.


To make the soup, place all the ingredients in a food processor and blend until smooth. Adjust the seasoning and serve drizzled with a little yoghurt and topped with basil.



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