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