Cooling avocado, cucumber and rose water thirst-quencher
A light summer avocado, cucumber and rose drink with a dash of lime juice, a splash of coconut water and a sprinkle of coriander. This summer hasn’t provided an abundance of opportunities to make it, but when the temperature rises above a general note of cool to positively cold; this is what I go for. This weekend has been beautiful; sunny and warm. I’m getting ready for a trip to Norway next week and I’ve been running around London getting some last minute bits and pieces for my trip. This has been what I’ve blitzed up as soon as I hit the kitchen. It’s fast, easy to bring together and immediately satisfying.
Rose is the perfect summer ingredient. It’s cooling, provides the right note of perfume and a hint of luxury. Coconut water and cucumber are immediately refreshing. The lime and coriander add a twist of Mexico. If you want to beef this up a bit for a cold soup, you can reduce the measure of coconut water. I also add in a quarter of a red onion, very finely sliced, to take it up a notch.
- 300ml coconut water
- ½ cucumber, peeled and diced
- A handful of coriander, roughly chopped.
- Juice of ½ lime
- 1 tbsp rose water
- Pinch rock salt
Place all the ingredients into a blender and blitz until smooth. Adjust the coconut water according to how thick you’d like the end result. Sprinkle with some rose petals, toasted walnuts and a little wedge of lime.