Chilled Cucumber And Avocado Soup With Chicken Skewers - cooking recipe

Ingredients

2 tbsp sesame seeds
4 tbsp sunflower oil
2 thick slices white or brown bread
2 None cucmbers, each about 300g, diced
2 None avocados, stoned, skinned and diced,
2 None garlic cloves, chopped
500-600 ml buttermilk
1 tbsp lemon juice
None None Worcestershire sauce, to taste
2 x 175 g chicken breasts
1 tub cress, snipped

Preparation

Toast the sesame seeds in a dry frying pan and transfer to a plate.
For the croutons, heat 2 tbsp of the oil in the pan and toast the bread.
For the soup, put the cucumber, avocados and garlic in a food processor and blend until smooth. Add the buttermilk gradually until smooth and creamy. Add the lemon juice and a little Worcestershire sauce and season to taste with salt and pepper. Chill for at least 1 hour.
Cut each of the chicken breasts lengthwise into 4 strips and thread onto wooden skewers. Heat the remaining oil in the frying pan and brown for 4-5 mins, turning frequently until cooked through. Roll the chicken skewers in the sesame seeds.
Ladle the soup into bowls and sprinkle with the croutons and sprouts. Serve with the chicken skewers.