Cold avocado and cucumber velouté with Greek yogurt and mint

Ingredients for 4 people: 2 Hass avocados, 1 large cucumber, 200g of whole Greek yogurt, 1 clove of garlic, juice of 1 lemon, 200ml of cold water, fresh mint leaves, extra virgin olive oil, salt, white pepper, ice as needed.

Procedure: Peel the cucumber, cut half into cubes and set aside for garnish. Chop the other half roughly. Place the flesh of the avocados, the rough cucumber, the Greek yogurt, the garlic clove without the germ, the lemon juice, the cold water, and a few ice cubes in the blender. Blend until you achieve a smooth and homogeneous cream. Adjust with salt and white pepper. If it is too thick, add more cold water. Distribute into deep plates, garnish with the cucumber cubes set aside, mint leaves, and a drizzle of raw olive oil. Serve immediately well chilled.

Recommended variety: Hass — its intense and buttery flavor balances the freshness of the cucumber and yogurt without overpowering them.