Cold cucumber-avocado soup à la Much

Ingredients for 4 servings:

• 3 cucumber(s)
• 1 avocado(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 1 shot of balsamic vinegar
• 150 ml white wine
• 500 g natural yogurt
• 500 ml buttermilk
• ½ lime(s)
• possibly vegetable stock or 1 dash of olive oil
• n. B. Dill
• e.g. parsley
• e.g. mint
• e.g. Tabasco
• e.g. salt and pepper
• n. B. sugar
• e.g. olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

for hot summer days and perfect for freezing

Peel and halve the cucumbers, and remove the seeds. Dice the cucumber flesh and place it in a blender along with the avocado (also peeled and diced). Briefly sauté the onion and garlic in a little olive oil, deglaze with the balsamic vinegar and white wine, and set aside. Add the natural yogurt, the juice of half a lime, the dill, the parsley, and the mint to the blender and blend until smooth with the cucumbers and avocado. Place the blended mixture and the reserved onion and garlic mixture in a large bowl. Add the buttermilk, a little vegetable stock or a dash of olive oil (depending on the desired consistency), and the remaining spices to the bowl, stir well, and season to taste. Chill the soup for at least an hour and serve cold, even over ice. If desired, you can also garnish with smoked salmon and/or croutons. This cucumber and avocado soup is perfect as a refreshing soup on hot summer days. It can also be made in larger batches and stored in the freezer.