Summary

Ingredients

• 2 avocado (s), ripe
• 2 lime (s)
• 1 large cucumber (s)
• 1 small onion (s)
• 1 bunch coriander
• 0.5 liter ½ poultry stock
• salt
• Pepper, freshly ground
• 3 slices toast
• 4 tablespoon butter
• 2 cloves garlic
• Paprika powder, noble sweet
• 1 pinch (s) cayenne pepper

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Instructions

1. Halve the avocados and remove the stone. Lift the pulp out of the shell with a spoon. Roughly chop the pulp. Peel and core the cucumber and also roughly dice. Peel and quarter the onion. Put everything together in the blender and puree. Strain the puree through a fine sieve. Wash the coriander, pluck the leaves and chop finely. Mix in the soup and coriander to the puree and stir in. Season with salt and pepper vigorously. Chill for about 2 hours.
2. In the meantime, dice the toast. Heat the butter in a pan and fry the bread cubes until golden brown. Peel the garlic and press over it. Season with salt, pepper, cayenne pepper and paprika and let cool down completely.
3. Stir the soup again and pour it into plates, sprinkle with the bread cubes.