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Chilled avocado and cucumber soup with Quinoa

# Starter
# Vegetarian
Ingredients
  • 1 large ripe avocado

  • 250 g cucumber (about half)

  • 100g natural yoghurt

  • 150ml water

  • Salt and pepper to taste

  • Fresh dill (small bunch)

  • Cooked pearl quinoa

PREPARATION

Peel the avocado and remove the stone. Place the avocado, cucumber, yoghurt and half of dill in a blender. Blend until smooth, adding water gradually. Soup should be smooth fairly thick and creamy consistency, add more water if necessary. Season with salt and pepper and chill in a fridge for at least an hour.

Serve with cooked pearl quinoa and for an extra refreshing option with some ice cubes (optional).

Garnish with fresh dill.

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