Layered hot-cold soup

Ingredients for 4 servings:

• 2 avocados
• 1 cucumber(s)
• 1 zucchini
• 500 ml buttermilk
• 1 tbsp olive oil
• 1 garlic clove(s)
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 300 g strawberries, fresh
• 450 ml tomatoes, pureed
• Salt
• chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cold avocado-cucumber-buttermilk soup and warm fruity strawberry-tomato soup

Place the avocado flesh, cucumber, zucchini (with skin), garlic clove, and buttermilk in a saucepan. Blend with a good-quality hand blender until smooth and thick. Stir in the spices and olive oil and season to taste. Rinse the strawberries and add them to a second pan with the tomatoes. Blend as well. Heat gently, but do not boil. Serve the cold buttermilk soup in glasses, then carefully but vigorously pour the warm tomato soup on top. Garnish with fresh tomatoes and basil leaves, if desired, and grind fresh pepper over the top. Serve immediately, ideally with long latte macchiato spoons. Serve with breadsticks.