Cold cucumber soup with avocado

Cold cucumber soup with avocado - an explosion of freshness and flavor

If you're looking for a cold soup recipe that is not only delicious but also refreshing, you've come to the right place! This cold cucumber soup with avocado is perfect for hot days, easy to prepare, and packed with nutrients. Plus, it combines simple yet flavorful ingredients. Let's start our culinary journey!

Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 4

Necessary ingredients

- 3 garden cucumbers
- 2 ripe avocados
- Juice from 1 lemon
- Pink salt, to taste
- A few sprigs of dill (optional)
- Freshly ground pepper, to taste
- 3-4 tablespoons of full-fat Greek yogurt
- Rice milk (or water, for a lighter option)
- 1 garden tomato
- Chili pepper, to taste
- 1 small onion
- Olive oil or salad oil

Necessary utensils

- Food processor or blender
- Knife
- Cutting board
- Serving bowl

Step by step

1. Preparing the cucumbers: Start by peeling the cucumbers with a sharp knife. Then, cut them into quarters and remove the seeds using a spoon. This step is essential for achieving a smooth soup without a bitter taste.

2. Pureeing the cucumbers: Place the cucumber slices in the food processor. Pureeing will release all the fresh juice from the cucumbers, adding a refreshing note to your soup.

3. Preparing the avocado: Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh and place it in the blender. Sprinkling a little lemon juice is a crucial trick to prevent oxidation and keep the avocado's vibrant color.

4. Mixing the ingredients: Add the full-fat yogurt, salt, and pepper to taste in the blender. Blend everything until you achieve a smooth paste. If you prefer a thinner consistency, feel free to add water or rice milk, depending on your preferences.

5. Flavoring with dill: If you're a fan of dill, now is the time to chop it finely and add it to the soup. The flavors will combine splendidly! If not, you can use it just for decoration.

6. Preparing the vegetables for serving: Dice the tomato, and chop the onion and chili pepper as finely as possible. Place them in a bowl, add salt, pepper, and a tablespoon of olive oil. This mixture will add a pleasant contrast to the soup.

7. Serving: Pour the cold soup into bowls and add the vegetable mix on top. A final touch is made by drizzling a few drops of olive oil and garnishing with dill.

Serving suggestions

This cold cucumber soup with avocado is wonderful served alongside a slice of toasted bread or with crunchy croutons. You can also accompany the meal with a glass of fresh lemonade or iced green tea for a perfect culinary experience.

Possible variations

- For an extra protein boost: You can add some diced tofu to the vegetable mix.
- Spicy soup: If you enjoy spicy food, feel free to add more chili pepper or even a few drops of chili sauce.

Nutritional benefits

This soup is rich in vitamins, minerals, and healthy fats due to the avocado. Cucumbers are very hydrating, and Greek yogurt provides a source of protein and probiotics, promoting a healthy digestive system. A serving of soup has about 200 calories, making it an excellent choice for a light meal or snack.

Frequently asked questions

1. Can I use other types of yogurt?
Yes, you can use natural yogurt or even plant-based yogurt, but the taste will change slightly.

2. How can I store the soup?
This soup keeps well in the refrigerator, but it is recommended to consume it on the same day to enjoy the freshness of the ingredients.

3. Is this soup vegan?
You can make a vegan version by using plant-based yogurt and omitting animal-derived ingredients.

Every dish has a story, and this cold cucumber soup with avocado has a history full of refreshment and freshness, perfect for hot days. I wish you great success in preparing it and, above all, bon appétit! With love!

 Ingredients: 3 garden cucumbers, 2 ripe avocados, juice of 1 lemon, pink salt to taste, a few sprigs of dill, freshly ground pepper, 3-4 tablespoons of full-fat Greek yogurt, rice milk (eco rice drink from Sano Vita). Additionally: 1 garden tomato, chili pepper to taste, 1 small onion, salt, pepper, dill, oil for salad.