chilled cucumber soup with avocado foam & buttermilk snow
By: Chef Andreas Caminada posted Jun 09th 2017 03:49PM

1        (each) cucumber and tomato, chopped
1⁄2  (each) shallot, peeled and
 green pepper, chopped
 Salt and freshly ground white pepper,
 to taste
 A few drops of white balsamic vinegar
 Fresh basil, tarragon and coriander,
 for marinating
50g  yoghurt

Avocado Foam
140g yoghurt
20g  brown sugar
16g  avocado pulp
60ml  lime juice
20ml  olive oil
1  gelatine sheet, bloomed
Buttermilk Snow
300ml buttermilk
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.
Serves 4