Cold avocado, arugula, spinach and basil cocktail soup
2 servings
10 minutes
This refreshing cold soup-cocktail made from avocado, arugula, spinach, and basil is a true elixir of summer designed for those who appreciate lightness and harmony of flavors. Its roots trace back to modern American cuisine where the pursuit of healthy eating blends with a creative approach. The velvety texture of avocado perfectly complements the spicy notes of arugula and the rich freshness of spinach. Lemon juice and soy sauce add subtle acidity and umami accents, while mushroom carpaccio and crunchy pumpkin seeds complete the composition with an unexpected contrast of flavors. This soup is ideal for a light lunch or an exquisite appetizer for dinner, impressing not only with its taste but also with its elegant presentation. Cold and refreshing, it awakens the senses and gives a feeling of lightness like a summer breeze.
1
Puree diced cucumbers and avocado in a blender.
- Avocado: 1 piece
- Cucumbers: 2 pieces
2
Blend a bunch of basil, arugula, and spinach with water.
- Basil leaves: 1 bunch
- Baby spinach: 1 bunch
- Arugula: 1 bunch
- Water: 1 glass
3
Mix the obtained masses into one.
4
Season with lemon juice, soy sauce, salt, and pepper.
- Lemon juice: 1 teaspoon
- Soy sauce: 2 tablespoons
- Salt with herbs: to taste
- Ground black pepper: to taste
5
Serve with fresh mushroom carpaccio and pumpkin seeds.
- Fresh champignons: 2 pieces
- Peeled pumpkin seeds: 3 teaspoons