Avocado – Cucumber soup with shrimps

This avocado – cucumber soup is meant as a cold soup, perfect as a starter for a summery dinner or as part of a tapas table. To make sure it’s cold enough, it’s smart to make the soup early in the day so that it’s got time to cool down enough. The easiest way to make the soup is by using a food processor or blender to mash up the vegetables. Wash all the vegetables. Cut the cucumber in pieces and put them in the blender. Cut the green bell pepper, take out the seeds and add it to the cucumber. Cut the green chili pepper in half, take out the seeds and chop it smaller before adding to the cucumber. Cut the avocados in half, take out the pulp and add it to the cucumber. Squeeze the lemon and add the juice to the vegetables.

Chop two of the spring onions. Add the onions together with some salt and pepper to the vegetables. You need to mash the vegetables until a soft and creamy soup forms. This might take a long time. After a couple of minutes, you can add some olive oil. Keep blending the vegetables. You can add some extra olive oil if needed. Once the soup is soft enough and without clumps it’s ready. In principle it shouldn’t be needed to sift the soup, just let it blend a bit more until its soft enough. Taste the soup before putting it in the fridge, add some extra salt and pepper if required.

Before serving the soup; chop the remaining spring onion into small rings. Fry the pine nuts shortly.

Put the soup into small serving glasses, garnish it with some shrimps, pine nuts and spring onions.

Enjoy!