Cold cucumber soup

In the summer you want more ease: flying translucent dresses, sparkling wine, light and fresh food. Delicious soup from seasonal vegetables to diversify the traditional menu of summer dinners.

You will need

• - 3 sweet green peppers;
• - 5 arrows of the green onions;
• - 4-5 fresh cucumbers;
• - 2 cloves of garlic;
• - 200 ml natural yogurt;
• 1.5 pieces of avocado;
• - 1 green chili pepper;
• - a handful of Basil leaves;
• - 3 sprigs of mint;
• - 2 tablespoons of Apple cider vinegar;
• - 350 ml of vegetable broth;
• - a pinch of sugar;
• - 6 tablespoons of grated Parmesan;
• - 4-5 tablespoons of olive oil.

Instruction

1. Cut peppers in small cubes, arrows green onions chop and mix in a bowl with chopped bell peppers.
2. Add to vegetables, one chopped cucumber, set aside. Prepare and peel garlic, green chilli, slice the avocado.
3. Put into blender with a few ice cubes and pre-chopped cucumbers, green Basil leaves, hot pepper, garlic cloves, avocado and mint leaves, chop.
4. Then to the vegetable mixture, add the yogurt, pour cold broth and Apple cider vinegar, stir in the sugar, then blend until smooth and season to taste. Pour the soup into a pitcher and store in the refrigerator.
5. Make Parmesan chips. Grate cheese on a fairly fine grater. Place on a baking sheet, previously lined with parchment small strips, not tamping.
6. Bake in the oven at 200°C until Golden brown for 5 minutes. First, cool completely, then remove from the paper, the resulting "chips". Ideally, the chips should be thin, crispy and "airy".
7. Pour into chilled soup plates, each put 2 tablespoons of chopped vegetables, add olive oil. Serve the soup with "chips" made of Parmesan.