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Avocado and cucumber cold soup, goat cheese cream, olive oil crostini

APPETIZERS, Vegetables and Fruits

A fresh and smooth soup, serve with goat cheese on a crouton.

Note

Cut the avocado at the last minute otherwise it could get dark. Depending on the kind of goat cheese, you put more or less cream to have the texture that you want.

Ingredients

Recipe for 12 Tapas

For the soup

375 Ml

Water

145 Ml

Plain greek yogurt 0%

2 Unit(s)

Avocado

2 Unit(s)

English cucumber

1 Unit(s)

Green onion

1 Tsp

Tabasco

0.50 Unit(s)

Lemon juice

2 Pinch(es)

Sea salt flakes

2 Pinch(es)

Espelette pepper

6 Unit(s)

Peeled medium shrimps

2 Sprig(s)

Fresh cilantro

4 Unit(s)

Skewer sticks

For the croutons

8 Thin slice(s)

Country bread

75 Ml

Olive oil

2 Pinch(es)

Sea salt flakes

3 Turn(s)

White pepper

300 Gr

Fresh goat cheese

65 Ml

35% whipping cream

Olive oil

Avocado and cucumber cold soup, goat cheese cream, olive oil crostini

Preparation time: 20 min

Preheat your Four at 425 °F

For the preparations

Peel and dice the avocado. Peel and cut the cucumber in big pieces Clean and slice the green onions In a hot pan with vegetable oïl, sear quickly the shrimps with salt and Espelette chili. Pick the cilantro Slice the bread in thin slices and toast it in the oven with a drizzle of olive oïl.
For the soup

Slice the shrimps in half on the long way and reserve it on a scott towel. In a blender, put all the ingrédients of the soup and smooth it well, you could add a little bit of water if you want it smoother. Make sure of the good seasonning, and finish it shrimp pieces in the soup, and top it with some cilantro leaves.
For the goat cheese croutons

In a bowl, work the goat cheese with some cream until it gets spreadable. Spread it nicely on the crouton. Plate the croutons on the side of the bowl.
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Cut the avocado at the last minute otherwise it could get dark. Depending on the kind of goat cheese, you put more or less cream to have the texture that you want.

Cooking schedule