Cucumber soup with salmon and avocado

Peel the cucumbers, remove the seeds and cut the flesh into small cubes. Halve the avocado, peel the flesh from the skin and cut into pieces.

Heat the olive oil and fry the garlic and shallot. Add the tomato and two-thirds of the cucumber cubes, the avocado, the lemon juice, the stock, yogurt and a pinch of cayenne pepper and heat without cooking.

Puree the soup in a blender or food processor. Cut half of the salmon into narrow strips and cut the rest of the salmon into broad strips.

You can serve this soup both hot and cold. For cold soup, place a minimum of 3 hours in the refrigerator. Serve the soup in glasses.

Divide the rest of the cucumber, the thin salmon strips and 1 tablespoon dill over it. Wrap the wide salmon bars around the breadsticks and sprinkle with the rest of the dill. Serve with the soup.