Cold avocado soup with turkey sticks

Ingredients for 4 servings:

• 600 g turkey breast
• 2 cucumbers
• 2 avocados
• 4 spring onions
• 1 lemon(s), juice
• 16 ice cubes
• 100 ml carbonated mineral water
• 3 sprigs of dill
• 2 tbsp neutral oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Halve the cucumbers lengthwise, remove the seeds, and cut into wedges. Reserve a few slices for garnish. Halve, remove the seeds, and dice the avocados. Slice the spring onions into rings and puree with the cucumbers, avocado cubes, lemon juice, ice cubes, sparkling water, and dill. Season with salt and pepper. Place in the freezer until the turkey breast is cooked, so the soup is perfectly cold. Wash the turkey breast, pat dry, cut into strips, and thread them onto skewers in a wavy pattern. Season with salt and pepper and cook until browned. Remove the soup from the freezer, garnish with some dill, the reserved cucumber slices, and freshly ground pepper. Serve with the turkey skewers and enjoy.