Cold Avocado and Cucumber Soup

1 serving

30 minutes

Cold avocado and cucumber soup is a light, refreshing dish perfect for hot summer days. Its history traces back to European cuisine, where simplicity and freshness of ingredients are valued. Avocado gives the soup a creamy texture and a mild nutty flavor, while cucumbers add crisp freshness and light coolness. Celery adds a spicy note, and cream softens and unites all components into a harmonious ensemble. This soup can be served as an exquisite appetizer or light dinner, garnished with herbs, a drizzle of olive oil, or crushed nuts. It pairs wonderfully with crispy baguette or light white wine, highlighting its elegance and tenderness.

Energy value per serving

• Calories: 212.8
• Proteins: 3.9g
• Fats: 17.8g
• Carbohydrates: 6.2g

Ingredients

• Cucumbers: 100 g
• Avocado: 100 g
• Celery: 20 g
• Cream: 30 ml

Cooking steps

1. Prepare the products.

2. Peel the cucumbers and remove the seeds.

   Required ingredients:

   • Cucumbers: 100 g

3. Peel the avocado and remove the pit.

   Required ingredients:

   • Avocado: 100 g

4. Wash the celery stalk.

   Required ingredients:

   • Celery: 20 g

5. Cut everything into small pieces.

6. Place everything in a bowl and whisk for 30 seconds.

7. Put the mass in a prepared bowl, add cream.

   Required ingredients:

   • Cream: 30 ml

8. Enjoy your meal.