Cut the recipe in half to serve small bowls. My husband and I had it like lunch and we eat quite a big lunch
Ingredients
2 avocados .. about 200 grams
1 large cucumbers** about almost twice the weight of avocados
** I like to keep my cucumber in refrigerator for the extra chilled soup
1/4th of an jalapeño seeded ( less or skip if you dont like the heat )
1/4 mint leaves or a small handful
1 Tbsp of honey
1tsp sea salt
2 -juice of lime
2 cups of chilled water
few cracks of black peppercorn
1 red bellpepper finely chopped
Infused oil
1 tsp olive oil + 1Tbsp extra to drizzle on top
1 tsp cumin seeds
Method
Peel the skin of avocado and cucumber . Pit the avocado. I did not remove the cucumber seeds as I used english cucumber and they have very tender seeds.
Finely chop the red bell pepper ( this will NOT be blending in)
Place avocados ,cucumber, salt, 1juice of lime,1 cup of chilled water ,honey, jalapeño ,mint into high speed blender. I reserved other juice of lime and the other cup of water to experiment with the consistency I like.
Blend everything until smooth . At this time I added 1 more cup of water and more lime juice as I like my soup thin and not very creamy.
Check for salt and acidity you like.
Infused oil
Pour 1tsp of olive oil in a small skillet. Once the oil warms up, add cumin seeds and let them brown a little. We are not looking to burn them but just toast them enough to release their flavor into the oil.
Serve
Pour into large wide bowls.Place the chopped peppers in the centre ,crack some black pepper , drizzle some extra olive oil on top and serve.
** You can add a sprinkle of chat masala on top for extra flavor and kick