Cold avocado cucumber soup

Soup stock (light poultry stock)-before cooking, blanch the bones in boiling water for a minute or two to remove the extra fat.

Take out the bones and put them into cold water.

Add roughly chopped vegetables (carrot, celery, onion).

Add fresh parsley leaves after 40 minutes and simmer for another 40 minutes.

At the end, add black pepper and salt.

Recommendation:

The stock can be frozen and used when needed.

Put the cleaned and cut cucumber into a blender and add avocado meat, squeezed lemon juice, chilli pepper and olive oil.

Mix everything well and add strained light poultry stock to blend the mixture.

Whisk the mixture for a few minutes and add chopped dill at the end of the cooking.

Thus prepared cold avocado cucumber soup can be served in a tall glass or a soup bowl. Garnish with a few thin slices of avocado.

Enjoy your meal!