Cold Avocado-Cucumber Soup with Pistachios

Ingredients

• 1 salad cucumber
• 1 Avocado
• 1 jalapeño
• Salt
• 1 Lime
• 1 Mini Cucumber
• 2 sprigs dill
• 150 g cantaloupe melon
• 35 g American pistachios (peeled)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Peel the salad cucumber and cut it into small pieces. Halve the avocado, remove the pit and scoop out the flesh with a spoon. Wash the jalapeño, halve it and remove the seeds.

2. 2.

   Place the cucumber, avocado, jalapeño, salt and 250 ml cold water in a tall container and blend finely. Squeeze in lime juice, add it and season again with salt. Refrigerate for 1 hour.

3. 3.

   Wash and dry the mini cucumbers and dill. Cut the melon and mini cucumbers into small pieces, roughly chop the dill. Pour the chilled soup into bowls and top with the melon mixture. Finely chop the pistachios and sprinkle over the soup. Drizzle olive oil on top and serve.