Cucumber cream soup with feta
4 servings
80 minutes
Cucumber cream soup with feta is the embodiment of freshness and lightness characteristic of Greek cuisine. The dish's roots trace back to Mediterranean dietary traditions, where vegetables and natural ingredients prevail. The base of the soup is cucumbers, providing a delicate watery texture, while avocado enriches the flavor with creaminess and softness. Lime adds a citrus note that highlights the refreshing nature of the dish. Crumbled feta on top contributes a salty touch and enhances its depth. The finishing touches are nutmeg and white pepper, which add spice and warmth. This soup is perfect for summer heat, offering coolness and rich flavor in every sip. It can be served as a light standalone dish or as an exquisite starter before the main course.
1
Peel the cucumbers and cut them into thick slices. Place them in a pot, fill halfway with water, and put on the heat. Bring to a boil, cover with a lid, and cook for 15 minutes. Remove the cucumbers and cool.
- Cucumbers: 4 pieces
2
Peel the avocado, remove the pit, and cut the flesh into cubes.
- Avocado: 1 piece
3
Squeeze juice from the lime.
- Lime: 1 piece
4
Blend cucumbers and avocado with lime juice, season with salt and pepper to taste. Refrigerate for 1 hour.
- Cucumbers: 4 pieces
- Avocado: 1 piece
- Lime: 1 piece
- Sea salt: pinch
- Ground white pepper: pinch
5
Pour the soup into bowls, add crumbled feta, and sprinkle with nutmeg.
- Feta cheese: 50 g
- Ground nutmeg: pinch