Chili cheese chilled soup

INGREDIENTS

• 1 tsp salt
• 1 tsp black pepper
• 2 oz feta cheese
• 3 tbsp olive oil
• 1 tsp coriander seeds
• 1 red chili peppers
• 1 lemons
• 7 oz spinach
• 2 avocados
• 1 cucumbers
• 1 clove garlic
• 9 oz plain yogurt
• 1 bunch basil
• 2 tbsp mixed seeds

TOOLS

• 1 spoon
• 1 crusher
• 1 knife
• 1 zester
• 1 squeezer
• 1 mortar
• 2 bowl
• 1 food processor
• 1 fridge
• 4 big bowl

Crumble feta cheese.

Crush coriander seeds.

Remove the seeds from the chili peppers.

Chop the red chili peppers finely, discarding the seeds.

Zest lemons using a zester.

Squeeze lemons to get juice.

Slice avocados in half.

Halve and deseed the avocado using a spoon. Then, peel the avocado.

Cut avocados into cubes. Chop cucumbers. Peel garlic.

Crush peeled garlic using mortar.

Put the crumbled feta cheese in a bowl. Pour the olive oil in a bowl. Add the crushed coriander, chopped red chili peppers, juiced lemons, and lemon zest to the bowl. Mix all ingredients in the bowl using a spoon for 2 minutes to get feta cheese mixture.

Put cubed avocados, chopped cucumbers, crushed garlic, spinach, plain yogurt and basil in food processor. Blitz food processor for 2 minutes. Add salt and black pepper to food processor. Add 0.3 cups of cold water to food processor and blitz for 2 minutes more to get an avocado mixture.

Transfer the avocados mixture to a second bowl, chill it in the fridge for 60 minutes to get a chilled mixture, and then take it out of the fridge.

Divide the chilled mixture into bowls.

Put the feta cheese mixture into the green soup..

It’s ready to be served !