Cucumber and avocado cold soup with ricotta and bottarga

I am a fan of cold soups. During summer they are a great source of vitamins, minerals, fatty acids and freshness. I like to play around with ingredients which come from different culinary traditions and sometimes the result is really great. I had some leftovers of ricotta and bottarga and i thought that combining with avocado and cilantro could make an interesting marriage

This one is very simple as execution and yet very rich in flavor and deepness. Elias, my 10 month old son, loved it and literally feasted on it. here is the recipe. Some inspiration for the weekend.

Ingredients:

2 ripe avocados

2 cucumbers

2 cloves of garlic

15 gr of cilantro

teaspoon of EVO oil

juice of half lemon

pinch of salt

pinch of freshly ground pepper

1/2 cup of water

100 gr of sheep ricotta

5 gr of ground cumin

40 gr of ground bottarga

Method:

Peel cucumber and garlic cloves. Cut the cucumbers in dices and place in a processor. Add 10 gr of cilantro, the flesh of two ripe avocados, and some lemon juice. Process until smooth. 

Add salt and pepper to taste and water to reach the desired consistency ( you want a soup, not a thick cream). Add a teaspoon of EVO oil, process for 30 seconds more and then set aside in the fridge.

In the meantime, chop finely the rest of cilantro. Mix together in a non reactive bowl with the ricotta, the ground cumin, the bottarga and a pinch of salt and pepper.

Form quenelles with the ricotta and place them in the plate. Pour the cold soup around and you are ready to serve. You can garnish with some flying fish roe and some "pane guttiau".