I’ve posted this photo of a holiday we spent in Noumea, New Caledonia, from a couple of years back, to get me in the mood to write about summer food. Noumea was one of those dream destinations, where you imagine endless palm trees, blue sea and French speaking locals and tourists. It was kind of like that, except there were sea snakes (!), it was soooo expensive, and the French tourists around the pool were all bronzed gods and goddesses, leaving me and my hubby feeling like big Aussie lumps that would glow in the dark. Anyway, the supermarket was fantastic – wall to wall French red wine, and endless varieties of pate, and big, long loaves of crusty french bread.  Food-wise, it was fabulous. Which brings me to my recipe for today. It’s very healthy, but tasty too. Even my husband will eat it, which says a lot…

Ingredients:

3 small ripe avocados

1 Lebanese cucumber (I’m not sure what they are called elsewhere, they are the small cucumbers)

1 green capsicum, seeds removed

1 peeled red onion (also known as a Spanish onion)

2 gloves of peeled garlic

2 cups cold water

1 bunch of coriander (also called cilantro)

Juice of 1 lime

Sea Salt to taste

Method: I just put everything in the blender and blitz it until it is a smooth soup. Then I chill it for about four hours, and serve it with a dob of sour cream on top. After a bowl of this, your immune system will be fighting fit! Enjoy.