Cucumber and avocado soup with bacon wrapped asparagus

By: Nikki and Jordan Shearer

A delicious cucumber and avocado soup with bacon wrapped asparagus recipe to celebrate the warm weather, from MasterChef NZ runners-up Nikki and Jordan Shearer

Soup -2

Makes approximately 8 for an entree

Impress your guests with this delicious cold summer soup. This soup is so easy to make and can be prepared a day in advance. If you are having friends around for a summer barbecue, serve the soup as an entree. Or assemble and serve shot glasses in a bucket of ice to keep soup cool and for your guests to help themselves.


  • 2 cucumbers, deseeded and diced
  • 1 avocado, diced
  • 2 spring onions, sliced
  • 150g Greek yoghurt
  • Juice of one lemon
  • Large handful of mint
  • Handful of dill
  • ¼ cup light olive oil 
  • 1 Tbsp runny honey
  • Salt and pepper 
  • 8 spears asparagus
  • 4 rashers streaky bacon (halved lengthways)
  • Zany Zeus zingy chilli feta (to serve)


  1. In a food processor or blender, add cucumber, avocado, and spring onions. Blitz for a minute.
  2. Add yoghurt, lemon juice, herbs, olive oil, and honey and blitz for another couple of minutes until smooth. 
  3. If your soup is thicker than you would like, add half cup of cold water. 
  4. Season with salt and pepper and refrigerate for minimum one hour or overnight. 
  5. Wrap asparagus spears in bacon and either barbecue or pan-fry over a medium heat until bacon is cooked. Leave to cool. 
  6. Serve soup cold in large shot glasses with an asparagus spear.
  7. Garnish with 1 tsp crumbled feta for each soup portion.

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