Avocado, radish and beet leaf cold soup
400 g sheep yogurt (or cow’s)
4-5 red radishes
10 beet leaves or lettuce
½ ripe avocado
1 handful of walnuts
2 tablespoons fresh dill
1 clove of garlic
Salt and pepper to taste
3-4 tablespoons grapeseed oil (or other)
Beat the yogurt in a deep bowl until smooth and creamy. Dilute with a little cold water. Determine the quantity related to the preferred thickness of soup. Then, salt and pepper, drizzle with oil and sprinkle with fresh dill. Stir well to distribute evenly the ingredients and have the oil absorbed by the yogurt.
Rinse the vegetables. Cut the cucumber and avocado into small cubes, radishes into thin slices, the beet leaves into strips. Press the garlic clove. Add all the vegetables in the bowl. Stir again.
Refrigerate until cold. Sprinkle each serving of beet leaf cold soup with chopped walnuts.