A couple of splashes of sherry vinegar and a bit of olive oil give this summer soup a Spanish accent - you may also want to add crispy croutons to this, or a chopped, hard-boiled egg.
- Peel cucumber and cut off the ends. Cut in manageable pieces, about 4-5 inches long. Slice away the part with the seeds, leaving the flesh. Do this with all of your cucumbers and put in the blender.
- Then peel the avocados and add to the blender, too, along with the rest of the ingredients. Puree until smooth. Taste and adjust ingredients. 3. Refrigerate for 2-3 hours, at least, so the flavours can come together. Garnish with coriander.
Tip: This is even better the next day, so it's a great soup to prepare in advance.