This delicious soup can be knocked in minutes and tastes fantastic.

Delicious healthy and light soup perfect for the incoming spring/summer season. Watercress being the heart of the dish is very much in season and at its best.

You can finish off the soup with Smoked Salmon or poached fish. I like Salmon but have a personal favourite Trout. Otherwise, keep it vegan if that suits.


You will need a blender/food processor.

100g Fresh Watercress
1 Half Cucumber peeled and deseeded
2 Spring Onions
1 Ripe Avocado peeled and stoned
2 Tablespoons of a good Olive Oil
1 cup of Water
Lemon Juice or Cider Vinegar to taste

Optional: Poached Trout to Flake into the soup.

Prepare all your ingredients. Place all your ingredients into a blender and blend until smooth. For extra silkiness you can pass the soup is through a sieve.

Cool in the fridge for about one hour, as the soup best served cold.

To serve spoon the cold soup into bowls and
finish with flakes of Trout, Salt flakes and cracked Black Pepper.

Soup is best stored in a fridge and eaten within three days. Perfect afternoon lunch, starter to a 3-course dinner or as an amuse bouche.

International Chef
Kimberley Power

Kimberley’s Cuisine