Chilled cucumber & avocado soup with pizza twists

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

2 cucumbers, washed, cut into pieces

2 avocados, deseeded, cut into pieces

600 g plain greek yoghurt, plain

1 bunch parsley

1 bunch chives

1 bunch basil

1 lemon, use only the juice

salt and pepper to taste

Pizza twists

½ pizza dough (approx. 570 g)

4 tbsp red tapenade

40 g Parmesan by the piece

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How it's done

Soup

Puree the cucumber, avocado and herbs in a food processor or blender until a homogeneous texture is achieved. Stir in the yoghurt and lemon juice, season the soup. Cover and refrigerate for approx. 1 hr.

Pizza twists

Halve the dough lengthwise, cut each into 6 strips of equal width, brush with the tapenade and grate the parmesan on top. Hold the strips at both ends, twist carefully and place on a baking tray lined with baking paper.

Bake for 15-20 mins. in the centre of an oven preheated to 180°C.

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Chilled cucumber & avocado soup with pizza twists

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