1 (each) cucumber and tomato, chopped
1⁄2 (each) shallot, peeled and
green pepper, chopped
Salt and freshly ground white pepper,
A few drops of white balsamic vinegar
Fresh basil, tarragon and coriander,
20g brown sugar
16g avocado pulp
60ml lime juice
20ml olive oil
1 gelatine sheet, bloomed
50ml full-fat milk
1 lime, zested
A pinch of sugar and salt
Chive and sour-cream powder, for scattering
Marinated avocado pieces, for topping
Vinegared cucumber strips and herbs, for garnishing
Cucumber granite, for topping
Powdered dill, for dusting
Mix the chopped cucumber, tomato, shallot and green
pepper in a mixing bowl. Season to taste with salt and
freshly ground white pepper. Add a few drops of white
balsamic vinegar, add in the fresh herbs and marinate
for about 30 minutes. Transfer the marinated cucumber
mixture into a food processor and pulse until smooth.
Pass the cucumber purée through a sieve and then
fold in the yoghurt. Adjust seasoning and keep chilled
the cucumber soup.
• For the avocado foam: Place all the ingredients into a
food processor and pulse until smooth. Season to taste
with salt and freshly ground white pepper. Transfer the
mixture into a soda siphon and attach with two N2O
capsules and store in a cool place.
• For the buttermilk snow: Whisk buttermilk and full-fat
milk in a canister. Season to taste with lime zest, a pinch
of sugar and salt. Transfer the buttermilk mixture into a
Pacojet beaker and freeze.
• Scatter the chive and sour-cream powder onto each
serving plate and top with marinated avocado pieces.
Garnish with vinegared cucumber strips and herbs. Add
in the frozen buttermilk snow, top with cucumber granita
and dust with powdered dill. Discharge the avocado
foam over and pour in the chilled cucumber soup.