Cucumber-avocado soup

Name: cucumber-avocado soup
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 1,5 cucumber; 4 el extra virgin olive oil; 1 bag parsley (30 g), finely chopped; 1 ripe avocado peeled; 5 anchovy fillets in olive oil (can 46 g); 2 shallots in parts; 1 toe garlic; 1 lemon pressed out; cup Greek yoghurt a 500 ml

A tasty recipe. The starter contains the following ingredients: fish, cucumber, extra virgin olive oil, parsley (30 g), chopped), avocado (peeled), anchovy fillets (in olive oil (tin 46 g)), shallots (in parts), garlic, lemon (squeezed) and Greek yogurt (a 500 ml).

Ingredients

Kitchen Stuff

food processor

Directions

Peel 1/2 cucumber and cut into 1/2 cm (brunoise) cubes. Mix with half of the oil, 2 tbsp parsley and pepper and salt to taste. Keep covered in the refrigerator.
Halve 1 cucumber in length and remove the seed lists with a teaspoon. Cut the avocado half in half and remove the kernel. Puree the cucumber, avocado, anchovies, shallots and garlic and 200 ml water for 1 min. In the food processor. Add the rest of the oil and parsley, lemon juice and yogurt. Season the soup with salt and pepper. Leave to be cold in the refrigerator in 2 hours.
Pour the soup into glasses and spread the cucumber cubes over it.