Iced avocado mint soup

Name: Iced avocado mint soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 ripe avocado (250 g); 7-10 Tbsp Juice of 1 lime; 400 ml Milk; 500 ml Buttermilk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 12 prawns ready to cook (à approx. 40 g); 1 TABLESPOON Oil; 1 red, mild peperonis; 1 collar Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 ripe avocado (250 g)
7-10 Tbsp Juice of 1 lime
400 ml Milk
500 ml Buttermilk
7-10 Tbsp Salt
7-10 Tbsp white pepper
12 prawns ready to cook (à approx. 40 g)
1 TABLESPOON Oil
1 red, mild peperonis
1 collar Mint

Directions

1
Cut the avocado in half, remove the stone. Peel avocado halves, chop finely. Sprinkle with lime juice. Add milk and buttermilk and puree finely. Season to taste with salt and pepper.
2
Chill for at least 1 hour. Wash the shrimps, dab dry. Heat the oil in a pan and fry the prawns for 2 minutes on each side. Core the pepperoni, wash and cut into fine rings. Wash the mint and pat dry. Put something aside for garnishing. Cut the rest into fine strips. Add half of the mint to the soup and puree with the hand mixer's cutting stick. Serve with prawns and sprinkled with mint and pepperoni.
3
Put something aside for garnishing. Cut the rest into fine strips. Add half of the mint to the soup and puree with the hand mixer's cutting stick. Serve with prawns and sprinkled with mint and pepperoni. Garnish with set aside mint. Serve with baguette bread