Same ingredients with three different outcomes that are refreshing in flavour, quick to make, and deliciously satisfying. No stove or oven required.

CUCUMBER, AVOCADO & YOGHURT DIP

Consider this a tricked up tzatziki. Delicious served with warm flat breads, raw vegetables or sauce with grilled vegies and meats

makes 1½ cups

3 Lebanese cucumbers, coarsely grated

1 teaspoon sea salt

1 avocado, peeled and pit removed, flesh coarsely chopped

1 cup (250g) Greek natural yoghurt

1 garlic clove

½ bunch mint, leaves picked, plus extra for garnish

½ cup dill leaves or coriander leaves (optional)

2 to 3 tablespoons lemon juice

¼ cup (60ml) extra virgin olive oil

black pepper

Place grated cucumber in a sieve sitting over a bowl. Toss the cucumber with the salt and set aside for 15 minutes.

Using a food processor or stab blender, puree the avocado, yoghurt, garlic, mint, 2 tablespoons lemon juice and olive oil until smooth.

Using back of a spoon, press the cucumber into the sieve to extract as much liquid as possible. Alternatively squeeze the cucumber in between your hands. Discard liquid (or drink).

Gently stir the cucumber through the avocado mixture to combine, adding a little extra lemon juice if desired. It’s ready to serve.

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CUCUMBER WEDGES WITH AVOCADO & YOGHURT DRESSING

Cool and refreshing side dish.

serves 4-6

4 Lebanese cucumbers, cut into quarters lengthways

1 avocado, peeled and pit removed, flesh coarsely chopped

1 cup (250g) Greek natural yoghurt

1 garlic clove

½ bunch mint, leaves picked, plus extra for garnish

½ cup dill leaves or coriander leaves (optional)

1 teaspoon sea salt

black pepper

2 tablespoons lemon juice

¼ cup (60ml) extra virgin olive oil

Using a food processor or stab blender, puree the avocado, yoghurt, garlic, mint, salt, grinding of pepper, lemon juice and olive oil until smooth.

Arrange cucumber on serving plate and spoon dressing over the top. Scatter herbs leaves for garnish.

Note: If you prefer a thinner dressing, stir through 1 to 3 tablespoons of cold water, one tablespoon at a time.

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CUCUMBER, AVOCADO AND YOGHURT CHILLED SOUP

A cool refreshing soup for a hot summer’s day. Add the extra herb combo for added flavour oomph.

makes 800ml

4 Lebanese cucumbers, coarsely chopped or grated

1 avocado, peeled and pit removed, flesh coarsely chopped

1 cup (250g) Greek natural yoghurt

1 garlic clove

½ bunch mint, leaves picked, plus extra for garnish

½ cup dill leaves or coriander leaves (optional)

1 teaspoon sea salt

black pepper

2 to 3 tablespoons lemon juice

¼ cup (60ml) extra virgin olive oil

black pepper

250-300ml chilled iced water

Using a food processor or stab blender, puree the cucumber, avocado, yoghurt, garlic, herbs, salt, grinding of pepper, lemon juice and olive oil until smooth. Pour in 250ml of the chilled iced water and blend until well mixed. Taste. Add more salt, if necessary. If you prefer a thinner soup, add a little extra water.

Ladle into chilled bowls. Drizzle with a little olive oil. Serve immediately.

Recipes by Fiona Hammond, February 2022

CUCUMBER AND AVOCADO THREE WAYS: DIP, SALAD & SOUP