Cold Cucumber and Avocado Soup
1 litre buttermilk,
2 ripe avocados,
2 cups chicken broth,
1 cup ice cubes,
1/2 teaspoon chopped garlic,
1 cup chopped peppers of mixed colors,
1 stalk celery, finely chopped,
1 English cucumber, shredded,
2 limes, juiced,
1 Tbsp. freshly chopped parsley,
1 fresh tomato, diced,
1 Tbsp. extra virgin olive oil,
salt and pepper to taste.
1. Cut the avocados to half lengthwise and remove the seed.
2. With the tip of a knife cut cubes on the inside of the avocado halves and with a spoon scoop the avocado out and mix it with the remaining ingredients.
3. Pour the avocado-cucumber soup in an air tight plastic container, cover with a lid and refrigerate for at least 1 hour in order to blend flavors.
4. Serve the avocado and cucumber soup cold in refrigerated soup bowls.
Tip: You can substitute the buttermilk with natural Balkan yogurt mixed with iced water in proportion 1:1.
The cold avocado and cucumber soup is a perfect starter for supper during the hot and muggy summer.