Avocado, Yogurt, Parsley and Mint Soup

Preparation is easy

Preparation time is 10 minutes, 30 minutes chilling time.

Yield: 4 servings

Ingredients

• 6 ripe avocado
• 4 bunches of fresh Italian parsley
• 500 grams natural yoghurt, set aside 4 teaspoon for the garnish (16 fluid ounces)
• 50 grams onion, chopped (1 ¾ ounces)
• 2 bunches of fresh mint, set a side some pieces for garnish (wild or spear mint)
• salt, pepper and ground fennel seed to taste.
• ice cold water to liquefy the soup if too thick.

Directions

1. Clean and peel the avocados.
2. Clean and chop the mint.
3. Remove the stalks from the parsley.
4. Put all of the ingredients into a blender and puree. Add water if necessary.
5. Pass the soup through a fine sieve.
6. Season and add the ground fennel seed to taste.
7. Serve in ice cold bowls, garnish with fresh mint leaves and a small daub of yoghurt.