This cold cream is ideal as an alternative to traditional gazpacho. Avocado and cucumber are a perfect combination in this cream. I recommend serving it very cold with some chopped chives and a few drops of olive oil.
- 55 g Spring onion
- 335 g Cucumber
- 305 g Avocado
- 250 g Natural yoghurt without sugar
- 30 g Lemon juice
- 45 g Olive oil
- Salt to taste
- Pepper to taste
Step by step preparation
- Open the Chefbot and insert the blade accessory. Add the onion and cucumber cut into pieces together with the rest of the ingredients.
- Program 1 minute at speed 10. Repeat the process until you obtain a fine cream (twice should be enough). Add salt if necessary.
- Serve cold with a little chopped chives and a few drops of olive oil.