Cold avocado soup

Ingredients

  • 2 avocados
  • 1/2 cucumber
  • 1 lemon
  • 2 tablespoons of fresh mint
  • 2 tablespoons of coriander
  • 100g of fromage blanc
  • Salt
  • Ground pepper

Preparation

  • Wash the cucumber half, then peel it using a peeler, leaving a bit of the skin on. Cut what you get from the peeler into smaller bits.
  • Cut the avocados in two lengthwise, remove the stone and the fleshy part using a spoon, then cut the fleshy part into smaller bits.
  • Place all of the ingredients (aside from several of the mint leaves to be used for decoration later on) in the blender and then pour in 350ml of water.
  • Select the best programme which will give the mix a velvet-like texture then wait for the machine to do its bit.
  • Transfer the soup to a container and place it in the fridge so it properly chills.
  • When serving add salt and pepper to taste as well as the mint leaves you’d previously set aside.

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