This refreshing soup is served chilled and garnished with a dollop of yoghurt and chopped shallots.




Skill level

Average: 2.5 (4 votes)


  • 1 large ripe avocado or 2 small ripe avocados
  • 2 small cucumbers
  • 1 green shallot, chopped, plus extra to garnish
  • 1 garlic clove, chopped
  • ¼ cup coriander leaves
  • 125 ml coconut water
  • ½ lime, juiced
  • 1 pinch cayenne pepper or ground cumin
  • full-fat organic yoghurt, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

Combine all the ingredients except the yoghurt in a blender or food processor until smooth.

If the soup is too thick, add more coconut water.

Pour into serving bowls and cover with a plate or plastic wrap. Refrigerate for 1 hour.

Serve garnished with a dollop of yoghurt and some chopped shallots.


Recipes and images from I Quit Sugar by Sarah Wilson, with photographs by Marija Ivkovic. Published by Pan MacMillan Australia ($15, ebook; $34.99 pbk).