Chilled Summer Soup

Homemade Beef Burger Patty on a grill


  • 35ml Roast Yellow Pepper & Pineapple Hot Sauce
  • 2 whole cucumbers peeled, seeded and chopped
  • 2 large roughly chopped avocados
  • 2 teaspoons sugar
  • 2 teaspoons grated lime skin / zest
  • 1 serrano chile seeded and chopped
  • 1 can of coconut milk (approx. 370g)
  • 15ml lime juice
  • Handful of pine nuts to garnish
  • Olive oil



  • In any food processor, blitz the cucumbers until it’s a smooth puree.
  • Add the avocado, curry paste, sugar, lime zest and chile and blitz until blended.
  • Add 875ml of water, the can of coconut milk and lime juice and blitz again.
  • Pour the soup into a large bowl and season with salt to taste and refrigerate for 20 minutes
  • Roast some pine nuts in a dry frying pan toast for few minutes until lightly browned.
  • Garnish with a drizzle of Olive oil and a few pine nuts and serve chilled

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