Cold soup with buckwheat, tomatoes, avocado and basil
2 servings
15 minutes
Cold soup made of buckwheat, tomatoes, avocado, and basil is an exotic dish inspired by Mexican culinary traditions but with an unexpected twist of buckwheat. Refreshing and nutritious, it combines the creamy texture of avocado, the tangy sweetness of tomatoes, and the aromatic freshness of basil. Buckwheat adds softness and richness to the dish, making it more filling. Lemon juice and spicy Tabasco add zest while goat cheese, pistachios, and pumpkin seeds provide a pleasant crunch and depth of flavor. This soup is perfect for hot days when you crave lightness and freshness while still wanting to maintain the dish's nutritional value. It can be served as an original appetizer before the main course or as a complete light dinner.
1
Soak the buckwheat in water overnight.
- Green (raw) buckwheat groats: 50 g
- Water: 150 ml
2
Peel the avocado and tomatoes (I have a special knife for peeling tomatoes; if you don't have one, make 2 cross cuts at the bottom and top of the tomato, pour boiling water over it, and the skin will come off very easily).
- Avocado: 1 piece
- Tomatoes: 3 pieces
3
Blend avocado, a couple of basil sprigs, buckwheat, and water.
- Avocado: 1 piece
- Basil: 2 pieces
- Green (raw) buckwheat groats: 50 g
- Water: 150 ml
4
Whip the tomatoes separately.
- Tomatoes: 3 pieces
5
Mix both masses.
6
Add spices, lemon juice, Tabasco.
- Lemon: to taste
- Herb salt: to taste
- Tabasco sauce: to taste
7
Serve with goat cheese, pistachios, and pumpkin seeds.
- Goat's milk brynza: to taste
- Green pistachios: to taste
- Pumpkin seeds (pepitas): to taste
