Ingredients
- 6 medium dark avocados
- 5 files
- 2 cucumbers
- a spring onion
- mint
- salt
- fresh chilli
For the recipe of avocado and cucumber peppermint cream, cut the top cap of the avocado and scoop out with a spoon; recover all the pulp leaving the «shells intact.
Put the empty "shells" of the avocados in the freezer for at least 30 minutes. Clean the onion, removing the green, and cut it into pieces. Peel the cucumbers, remove the seeds and cut them into small pieces.
Blend together the avocado pulp, cucumbers and spring onion with a dash of water (increase the quantity, if you prefer a more fluid consistency) and the lime juice. Add salt and a few chopped peppermint and chilli peppers. Cut the edge of the shells with the scissors, to widen the mouth. Fill them with the cream and serve them on a bed of ice.
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