Cold avocado and cucumber soup with crab

Ingredients for 4 servings:

• 2 small cucumbers
• 1 avocado(s), ripe
• 2 onions
• 1 small garlic clove(s)
• 2 tbsp oil
• 100 ml white wine
• 200 ml vegetable stock, cold
• 150 g sour cream
• 1 shot of balsamic vinegar, white
• Salt
• Cayenne pepper
• Sugar
• pepper
• 4 tbsp crab

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and garlic clove, roughly chop them, and brown them in a pan with the oil. Deglaze with the white wine and let it simmer. Remove the pan from the heat and add the vegetable stock. Peel and halve the cucumbers, remove the cores with a spoon, and then roughly dice the cucumber. Halve the avocado, remove the pit, scoop out the flesh, and roughly dice it. Add the cucumber and avocado pieces to the vegetable stock with the onions and garlic, add the sour cream, season with salt, pepper, a pinch of sugar, a little cayenne pepper, and a dash of light balsamic vinegar, and blend until smooth in the pan with an immersion blender. You can also pour the whole thing into a blender and blend thoroughly. Chill the soup and then season to taste. Serve in chilled cups with the crab as a refreshing side dish or as part of a meal. Enjoy!