Cold yogurt soup with avocado, cucumber and mint

Ingredients for 4 servings:

• 2 cucumbers
• 1 avocado(s)
• 1 garlic clove(s)
• 5 cm ginger
• ½ bunch mint
• 400 g yogurt
• 200 ml milk
• 5 tbsp sherry vinegar
• 2 tbsp tamarind paste
• 3 tbsp olive oil
• 400 ml water
• 1 pinch(s) of Allspice d’Espelette
• salt and pepper
• 1 apple, sour, e.g. B. Granny Smith

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel and core the cucumbers. Reserve one cucumber quarter for later. Pick the mint leaves and reserve 2 tablespoons. Blend all ingredients, except the apple, with a hand blender until finely ground and pass through a sieve. If the consistency is too thick, add more water. Season with salt, pepper, and Espelette pepper. Chill in the refrigerator. To serve, peel and core the apple, and cut the flesh into thin sticks. Cut the last cucumber quarter into very small cubes. Cut the remaining mint leaves into strips. Mix the cucumber cubes and mint well and place a spoonful of this mixture in each soup bowl. Top with the yogurt soup and garnish with the apple sticks. If desired, sprinkle with chives and lemon zest.