Summary

Ingredients

• 2 small cucumber (s)
• 1 avocado (s), ripe
• 2 onions)
• 1 small clove garlic
• 2 tablespoons oil
• 100 ml white wine
• 200 ml vegetable stock, cold
• 150 g sour cream
• 1 dash balsamic vinegar, white
• salt
• Cayenne pepper
• sugar
• pepper
• 4 tablespoon crabs

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Instructions

1. Peel the onions and garlic clove, chop them roughly and put them in a saucepan with the oil. Deglaze with the white wine and let it boil off. Take the pot off the heat and fill up with the vegetable stock.
2. Peel and halve the cucumber, remove the core with a spoon and then cut the cucumber into large cubes. Halve the avocado, remove the stone, remove the pulp from the skin and also roughly dice. Either add the cucumber and avocado pieces to the vegetable stock with onions and garlic, add the sour cream, season with salt, pepper, a pinch of sugar, a little cayenne and a dash of light balsamic vinegar and mix finely with a hand blender in a saucepan. You can of course also fill the whole thing in a mixer and mix it through.
3. Put the soup in a cool place and then taste again. Serve in chilled cups with the shrimps as a refreshment in between or as part of a menu sequence.
4. Good Appetite!