Chilled Cucumber and Avocado Soup with Dill

Place 15 g dill, 10 g mint leaves and 1 small garlic clove into the mixing bowl, 5 sec./speed 7 chop and scrape down the sides of the mixing bowl with the spatula.

Add 600 g cucumber and 10 sec./speed 6 chop.

Add 150 g avocado flesh, 250 g plain yogurt, 20 g lemon juice, 1 tsp salt, 1 pinch black pepper and 150 g ice cubes and 1 min./speed 10 purée.

Set the mixing bowl to 20 sec./speed 5 mix while slowly pouring 20 g olive oil through the opening in the mixing bowl lid.

Immediately divide the chilled soup into bowls, garnish with extra olive oil and fresh dill if desired, and serve.