Cucumber and Avocado Soup
4 servings
15 minutes
Cucumber and avocado soup is a refined combination of freshness and creamy texture that originates from modern European culinary trends. This chilled soup, reminiscent of traditional gazpacho, surprises with its tenderness and balance of flavors. Avocado gives the dish a velvety consistency, while cucumbers add lightness and a refreshing effect. Lemon juice and wine vinegar subtly enhance the flavor, while chopped vegetables in the presentation complement the texture. It is the perfect dish for a summer lunch—light, healthy, and elegant. It can be served with crispy bread or crackers, creating an ideal gastronomic duet.
1
We remove the pit and skin from the avocado.
- Avocado: 4 pieces
2
Peel three cucumbers. If the seeds are very large, remove them.
- Cucumbers: 4 pieces
3
Cut the peeled avocado and cucumber into large pieces and place them in a blender. Add salt, pepper, olive oil, vinegar, and lemon juice. Blend until thick puree.
- Avocado: 4 pieces
- Cucumbers: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
- White wine vinegar: 1 tablespoon
- Lemon: 0.5 piece
4
We try and dilute with water to the desired consistency.
- Mineral water: to taste
5
Chop the peppers, cucumber, and tomato into small cubes.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Tomatoes: 1 piece
6
Place a portion of chopped vegetables in bowls and pour chilled soup over them. Garnish with herbs and the remaining chopped vegetables.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Tomatoes: 1 piece
- Parsley: 4 stems