Very few of them eat a heavy, sloppy dish when the sun is relentlessly pouring down the beets and you’re too hot. There should be something tasty and light on the dish, and something refreshing is also welcome. This is where cold cucumber and avocado soup comes into the conversation.
It’s really fresh and delicious and thanks to the rich avocado it still feels full. Simply the perfect dish for lunch on a busy summer day. Of course, everything can also be used as a light dinner after work.
Do you find cold soup exciting? We have a lot up front for you. There are delicious combinations with cucumber, avocado and vegetables. Yes, even the sweet variants! Look:
Cold Cucumber and Avocado Soup: When it’s Hot Outside
Here the refrigerator does more than it does: 20 minutes to prepare, 30 minutes to cool – our cold cucumber and avocado soup is ready.
First, peel the garlic and shallots and chop them finely. Squeeze the lime juice. Cut the avocado in half and remove the cores. The pulp is extracted and chopped, then poured with a squeeze of lemon juice. Rinse the cucumber well and chop.
Put the avocado, shallot, garlic, cucumber, vegetable broth and 100 ml of kefir in a large, tall measuring beaker, and puree with a hand mixer. Season to taste with a pinch of sugar, salt, pepper and some grated nutmeg. Pass the soup through a strainer if necessary, and refrigerate for half an hour.
We beat the soup again with a blender and stir with the remaining kefir. Divide the soup into four deep plates and add an ice cube to each. Garnish with mung beans if you like – and enjoy.