Cold Cucumber and Avocado Soup with Goat Cheese and Braised Leeks
Sauté the leeks with half of the olive oil and butter, browning them and reducing them in the chardonnay until the alcohol evaporates. Then add the chopped cucumber and avocado, cooking them the same way. Put them in a processor or blender until smooth. Serve with salt and pepper, garnished with crumble goat cheese and a few pea shoots, topping it off with a few drops of olive oil.
2 Peeled Avocados
2 Salad Cucumbers (peeled and deseeded)
200 grams Goat Cheese
200 grams Chopped Leeks (the white and green parts)
100 grams Butter
Salt and Pepper to personal taste
80 grams Pea Shoots for decoration
100 cc Extra Virgin Olive Oil
100 cc White Wine (Organic Chardonnay is ideal)
The complex and balanced palate of this Chardonnay complements this delicious cold soup well, a perfect pairing for a summer day.