Avocado-cucumber gazpacho

Smooth green cold soup with avocado and cucumber, flavored with lemon and dill; refreshing, low-carb starter.

Ingredients

peeled and seeded cucumber

avocado flesh

Greek yogurt (optional) or water to lighten

lemon juice

fresh dill

salt and pepper

Instructions

1. Cut the cucumber and avocado into pieces; place in the blender with the yogurt or water, lemon juice and dill.
2. Blend until completely smooth; pass through a sieve if necessary for a velvety texture.
3. Adjust seasoning and refrigerate for at least 30 minutes; serve very chilled with a dash of olive oil and chopped dill.

Variants

• Add a small clove of garlic for a tangier note; reduce the yogurt for a higher fat version.

Tips

• Cool well before serving to reveal the aromas; adjust the consistency with water or yogurt.

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