Cold cucumber-avocado soup

Name: Cold cucumber-avocado soup
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Cucumber; 1 Garlic clove; 1 collar Spring onions; 4 TABLESPOONS Olive oil; 1/4 litre dry white wine; 1 TEASPOON Vegetable broth (instant); 1 ripe avocado; 500 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem/s Dill; 7-10 Tbsp Chili Flakes

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Cucumbers, avocados and yoghurt are creamy pureed hours in advance and wait in the fridge for your guests to arrive

COOK TIME
30 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Cucumber
1 Garlic clove
1 collar Spring onions
4 TABLESPOONS Olive oil
1/4 litre dry white wine
1 TEASPOON Vegetable broth (instant)
1 ripe avocado
500 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem/s Dill
7-10 Tbsp Chili Flakes

Directions

1
Wash the cucumber. 3⁄4 Chop the cucumber coarsely, 1⁄4 finely. Peel garlic and chop finely. Clean and wash spring onions and cut into rings. Heat 1 tablespoon of oil in a pot. Fry the cucumber, garlic, the white and light green of the spring onions. Deglaze with white wine and 1⁄4 l water. Stir in stock, bring to the boil and simmer for about 2 minutes. Let the cucumber mix cool down a little, then put it in a cool place.
2
Cut the avocado in half, remove the seeds and peel the flesh. Finely puree the cold cucumber mix, avocado and yoghurt. Season with salt and pepper.
3
Wash the dill, shake dry and chop the flags finely. Add the remaining cucumber, spring onion green and dill to the soup. Serve the soup. Sprinkle with 3 tablespoons of oil and sprinkle with chili flakes as desired. Ciabatta tastes good with it.