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Preparation
in 50 minutes
Cooking
in 2 hours
- Cut the avocados in half and remove the stones. Scoop out the flesh with a spoon.
- Blend the flesh in a food mixer and pour the pressed lemon juice over it immediately (otherwise the avocado flesh will turn brown).
- Peel the cucumber and the onion and chop into large pieces. Blend in the mixer and mix together with the avocado.
- Pass the mixture through a fine sieve.
- Wash the coriander and separate the leaves. Chop finely and mix into the purée mix.
- Pour the chicken stock over it and add plenty of salt and pepper.
- Chill for approximately 2 hours in the refrigerator.
- For the croutons finely dice the bread, heat the butter in a frying pan and fry the bread until golden-brown.
- Peel the garlic and mix in with the bread, season with salt, pepper, paprika and cayenne pepper and leave to cool.
- Decorate the soup with these croutons and serve immediately.
Ingredients
3
slices
2
ripe avocados
2
lemons
1
large
salad cucumber
1
small
onion
1
bunch
coriander
½
l
chicken broth
1
pinch/es of
salt
1
pinch/es of
ground white pepper
4
tbsp
butter
2
garlic cloves
a little bit of
paprika powder
1
pinch/es of
cayenne pepper
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
357 kj
85 kcal
Carbs
2 g
Fat
8 g
Protein
1 g
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