Cold Avocado Soup

Ingredients

• 1 bundle watercress (about 50 g)
• 500 g Kefir
• 2 ripe avocados
• 4 small tomatoes
• 2 tbsp freshly squeezed orange juice
• Salt
• Tabasco
• Worcestershire sauce

Instructions

1. 1.

   Wash the watercress, shake dry and pluck the leaves. Roughly chop half of the leaves. Keep the rest in the refrigerator for garnish.

2. 2.

   Fill a blender with kefir. Cut avocados lengthwise, remove pits, scrape flesh into the blender. Add chopped watercress and blend until smooth. Pour into a bowl and chill.

3. 3.

   Boil tomatoes briefly, then peel and quarter them. Squeeze out seeds and dice flesh into small cubes.

4. 4.

   Season soup with orange juice, salt, a few dashes of Tabasco and Worcestershire sauce.

5. 5.

   Divide tomato cubes among four bowls and top with avocado soup. Sprinkle with watercress leaves as desired.