1 small cucumber 1 ripe avocado 250 g liquid skim yoghurt 1 organic lime 1 small hot green pepper 4 sprigs of coriander Salt and pepper For the sticks: 1 mini cucumber 12 dried Cranberries 4 wooden picks
Peel the cucumber and cut it lengthwise. Remove the seeds and cut the cucumber into pieces. Open the avocado, remove the stone and spoon the pulp. Put the cucumber, avocado and yogurt in a blender. Wash the lime. Take its zest and its juice. Clean, rinse and chop the hot pepper. Rinse the coriander. Save some leaves for garnish. Finely chop the rest. Put the zest and lemon juice, chopped chili and coriander in the blender and mix it. Add salt and pepper. Chill well.
To finish For the sticks, rinse the mini cucumber and cut it lengthwise into very thin slices. Prick them with the cranberries on the wooden peaks. Take the smoothie from the refrigerator and mix it again in the blender before pouring it into the glasses. Serve each glass with a cucumber and cranberries stick and garnish with a few cilantro leaves.