|Avocado — 2 pcs.|
|Cucumber — 1 pc .|
|Lime — 1 pc.|
|Olive oil — 80 ml.|
|Garlic — 2 cloves|
|Cilantro — 50 g .|
|Natural yogurt — 100 ml.|
|Mineral water (or low-fat milk) — 150 ml.|
|Salt — to taste|
|Shrimp — 100 g .|
|Cheese, seeds — to taste|
This cold soup is good in the summer heat, and also useful in the spring, when the body is especially in need of vitamins. Moreover, now you can buy any products at any time of the year.
How to cook Cold Avocado and Cucumber soup with shrimp
The peel from the cucumber in this recipe must be cleaned, as it is tough and not very suitable for soup. It can disrupt its homogeneous texture, as well as add a bitter taste to the dish. You don’t need to put a lot of garlic, since garlic piquancy can kill the taste.
Peel the avocado, cut it, remove the stone. Cut coarsely, squeeze out the lime juice and pour it over the avocado.
Peel and chop the garlic.
Peel the cucumber, cut it coarsely. Put it in a blender bowl, add cilantro, garlic, avocado, yogurt and mineral water. Grind in a blender to a creamy consistency. Add salt, season with olive oil and mix.
Boil the shrimp for 5 minutes, peel.
We spread the soup-puree on a plate, decorate with herbs. Spread the shrimp on top. Sprinkle with grated cheese, you can finely chopped pumpkin seeds (optional). Delicious soup is ready.