Soupe fraîcheur à l’avocat

 

  • Ripe avocados 2
  • Small cucumbers 2
  • Cottage cheese or natural yogurt 200 g
  • Limes 2
  • Mint leaves 15
  • Garlic clove ½
  • Espelette pepper 1 pinch
  • Salt

Peel the cucumbers, cut them into pieces, then put them in the bowl of a blender.
Peel, then remove the pits from the avocados before cutting the flesh into pieces. Reserve a few for decoration and put the rest in the blender bowl.
Add the garlic, lemon juice, mint leaves and the fromage blanc or natural yogurt. Mix until you obtain a homogeneous preparation.
Then dilute with water to achieve the desired consistency. Season the soup with salt and refrigerate for at least 1 hour.
Cut the rest of the avocado into small pieces. Add them to the fresh avocado soup, sprinkle with Espelette pepper, then serve immediately.

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