Cold avocado and cucumber cream soup with Greek yogurt and mint

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

Method: Peel the cucumber, cut half of it into cubes and set aside for the garnish. Roughly chop the other half. Place the avocado flesh, roughly chopped cucumber, Greek yogurt, garlic clove with the inner germ removed, lemon juice, cold water and a few ice cubes in a blender. Blend until smooth and creamy. Season with salt and white pepper. If it is too thick, add more cold water. Divide among deep plates, garnish with the reserved cucumber cubes, mint leaves and a drizzle of raw olive oil. Serve immediately, well chilled.

Recommended variety: Hass — its intense, buttery flavor balances the freshness of the cucumber and yogurt without being overpowered.