Ingredients

• 1 long medium hothouse cucumber
• 1 tablespoon olive oil
• 1/3 small leek
• 1 ripe avocado
• 1/2 liter vegetable broth
• 1/2 bunch fresh dill (about 1 full tablespoon chopped)
• 1 tablespoon chopped fresh cilantro
• 150 ml heavy cream 30% UHT
• salt and freshly ground black pepper

Decoration

• 1/2 small cup plain yogurt
• 2 tablespoons torn fresh cilantro leaves
• cucumber skin

Shrimp

• 3 tablespoons olive oil
• 12 pink (cooked) frozen tiger shrimp
• 1 - 2 teaspoons chopped spicy chilli pepper into small cubes
• 1 clove garlic, cut into small cubes
• 1 tablespoon chopped fresh cilantro
• salt and freshly ground black pepper

Preparation

1. Scrub the cucumber very thoroughly. Peel only enough to make decoration from the skin (cut it thinly). Do not peel the rest of the cucumber and cut it into about 2 cm pieces. In a pot with a thick bottom, heat the oil, add the cucumber and leek cut into 1 cm slices. Braise for 7 minutes, stirring occasionally. Add half the broth and cook for 10 minutes.
2. Add chopped dill and cilantro. Cut the avocado in half and remove the pit. With a spoon, remove the flesh from the skin and add it to the soup. Blend into a smooth cream. Add the remaining broth, heavy cream, season with salt and freshly ground black pepper. Chill.
3. Pour the cold soup into deep bowls, filling them halfway (about 2 tablespoons of soup per serving). Place 3 shrimp directly from the pan into each serving, along with the oil with chilli-garlic (prepared according to the recipe below). Make dots with plain yogurt and decorate with cucumber skin and fresh cilantro leaves.
4. Heat the oil in a pan, add thawed and dried shrimp, add chopped chilli pepper and garlic. Fry the shrimp on medium heat for half a minute on each side. At the end, season with salt and pepper and sprinkle with cilantro.