Now is the time for cold summer soups to come to the fore. Not only do they fit in as refreshments, they are also a feast for the eyes.
This is nicely demonstrated by the cold soup that is prepared from cucumber and avocado. You can serve it as an appetizer and enjoy its pleasant refreshment.
Ingridients:
- 1 lemon
- 4 sprigs of mint
- 1 cucumber (400 g)
- 1 avocado (250 g)
- 200 grams of full-fat yogurt
- 1 tablespoon of olive oil
- 1 teaspoon of honey
- chili, salt, pepper
- 200 milliliters of soup base
- ice cubes (or ice cold water)
- 2 tablespoons of pine nuts
- 1 onion
Preparation:
Wash the lemons with hot water, grate the peel and squeeze out the juice. Wash the mint leaves and tear them into small pieces. Clean the cucumbers and cut a quarter into cubes, and leave them to drain. Then remove the skin and stone from the avocado, and cut a quarter of the content into cubes. Leave the remaining avocado and cucumber aside. as you will need it later.
Mix sliced cucumbers and avocados together with 150 grams of yogurt, salt, pepper, honey, lemon juice, lemon peel, chili, and cold soup base. You should have a smooth puree.
Then mix in ice cubes or cold water. The amount of course depends on how thick you want the soup to be.
Cut the spring onion, remaining avocado and cucumber into thin strips. Mix everything together with the remaining yogurt and the puree you made previously prepared. Fry the pine nuts and decorate your soup with them. Serve the dish cold, so it is recommended to put it in the refrigerator for one to two hours before serving.
