Salty crisps and a tasty, cood soup are the perfect match to the summer heat.
Approx. 4 people
80 cl Greek yoghurt
4 ripe avocados
1 bag fresh baby spinach (65 g)
5 cl chopped spring onions
1 pot coriander
40 cl mineral water
Salt and pepper
100 g grated Västerbottensost
Cut the avocados in half, remove the stone and cut into small pieces. Blend all the ingredients in a jug and mix to a smooth soup using a hand blender. Salt and pepper to taste.
Lay the cheese on a piece of baking paper and bake in 225 °C oven for about 5 minutes or until the cheese takes on a golden colour. Leave to cool and break into pieces.