Ingredients portion 4
Avocado 4 pieces
Lemon ½ piece
Cucumbers 4 pieces
Salt to taste
Ground black pepper to taste
White wine vinegar 1 tablespoon
Olive oil 2 tablespoons
Red pepper 1 piece
Yellow pepper 1 piece
Tomatoes 1 piece
Onions 1 head
Parsley 4 stalks
Mineral water to taste
Cooking instructions 15 minutes
1 Peel and skin the avocado.
2 Peel off the skin of three cucumbers. If the seeds are very large, remove them.
3 Chop the peeled avocado and cucumbers into large chunks and put them in the blender. Season with salt, pepper, olive oil, vinegar and lemon juice. Mince into a thick purée.
4 Taste and dilute with water to the consistency you like.
5 Cut the peppers, cucumber and tomato into small cubes.
6 Put some of the chopped vegetables on the plates and pour over the cooled soup. Garnish with herbs and the other part of the chopped vegetables.
Recipe tip Avocado improves memory and reduces the risk of cardiovascular disease. It contains almost no carbohydrates or sugar and not a gram of cholesterol or unhealthy fats. On the contrary, avocados contain substances that break down excess cholesterol in the blood. Avocados are rich in vitamins A, B, C and D, and they contain more vitamin E than any other fruit.