Cucumber gazpacho

Cucumber gazpacho

Ingredients

• 300 g cucumbers
• 1 avocado
• 50 g feta cheese
• 1 bunch of parsley
• 1 lime
• 5 g ground paprika
• 5 g ground black pepper
• sea ​​salt

Directions

1. Peel and boil the cucumbers for 15 minutes, then cut into several pieces.
2. Peel the avocado, remove the pit and cut into cubes.
3. Beat cucumbers, avocado and parsley in a blender until smooth, add lime juice, pepper and salt.
4. Pour the soup into a plastic container with a lid and refrigerate for 4 hours.
5. Pour into beautiful glasses, sprinkle with paprika and feta, broken into small pieces.