This is a cross between a smoothie and a soup, so could be called a “smoopie”. It makes a nutritious, hydrating, summery breakfast and is surprisingly filling. The hint of green chilli gives a definite lift, which may be most welcome at the start of the day!
SERVES 2 PREPARATION 10 minutes
1 small ripe avocado, halved, stoned, peeled and chopped
1 small cucumber, deseeded and sliced
1 yellow pepper, deseeded and chopped
2 spring onions/scallions, chopped
2 tbsp chopped coriander/cilantro leaves
1 medium-hot green chilli, deseeded and sliced
300ml/10½fl oz/scant 1¼ cups unsweetened coconut water
splash of Tabasco
juice of 1 lime
4 ice cubes
1 Put the avocado, cucumber, yellow pepper, spring onions/scallions, coriander, green chilli, coconut water, Tabasco, lime juice and ice cubes in a blender and blend until smooth and creamy.
2 Add a little extra coconut water if the smoothie is too thick. Serve straightaway.
Avocados have come under criticism for their high fat content but these healthy fats have been found to boost levels of good HDL cholesterol and protect the body against harmful free radicals. They are also surprisingly rich in protein in a readily digestible form.
Food Facts per Portion
Calories 180kcal • Total Carbs 9.3g • total sugar 3.2g • added sugar 0g
Smoothies are incredibly versatile and it is well worth experimenting with your own favourite combinations of fruit and vegetables according to what is in season. The beauty of smoothies over juices is that the blended fruit and vegetables retain their beneficial fibre and nutrients that sit just below the skin.