Summary

Ingredients

• 3 cucumber (s)
• 1 avocado (s)
• 1 small onion (s)
• 1 clove garlic
• 1 dash balsamic vinegar
• 150 ml white wine
• 500 g natural yourt
• 500 ml buttermilk
• 0.5 ½ lime (s)
• possibly vegetable broth or a dash olive oil
• Dill
• parsley
• Mint
• Tabasco
• salt and pepper
• sugar
• Olive oil for frying

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Instructions

1. Peel and halve the cucumbers and remove the seeds. Dice the pulp of the cucumber and put it in the blender together with the also released and diced avocado.
2. Briefly sweat the onion and garlic in a little olive oil, deglaze with the balsamic vinegar and white wine and set aside.
3. Put the natural yoghurt, the juice of half a lime, the dill, the parsley and the mint in the blender and finely puree with the cucumber and avocado. Put the mixed mass and the reserved onion and garlic mixture in a large bowl.
4. Add the buttermilk, possibly a little vegetable stock or a dash of olive oil - depending on the desired consistency of the soup - and the remaining spices into the bowl, stir well and season to taste. Chill the soup for at least an hour and also serve cold, preferably on ice cubes.
5. If you want, you can use smoked salmon and / or croutons as a filler.
6. The cucumber and avocado soup is ideal as a refreshing soup on hot summer days. It can also be produced in larger quantities and is suitable for the freezer.