Cucumber soup-puree
4 servings
20 minutes
Cucumber soup-puree is a refreshing dish of Bulgarian cuisine known for its light, summery taste. Its history roots back to Mediterranean culinary traditions where fresh vegetables and herbs play a key role. This soup features a delicate creamy texture thanks to avocado and yogurt, while lemon juice adds a pleasant tanginess. It is perfect for a summer lunch or light dinner as it can be served hot or cold. The freshness of cucumbers, the aroma of parsley, and the softness of the broth harmoniously combine to create an unforgettable flavor. It is an excellent choice for those who appreciate healthy eating and simplicity in preparation.
1
Heat the oil in a large saucepan over medium heat.
- Olive oil: 20 ml
2
Add finely chopped garlic and onion. Cook, stirring occasionally, for 4 minutes.
- Garlic: 2 cloves
- Onion: 1 piece
3
Add lemon juice and cook for another minute.
- Lemon juice: 20 ml
4
Peel the cucumbers and remove the seeds, then slice them thinly. Add them to the pan with the broth. Season with salt and pepper, bring to a boil, then reduce the heat. Cook for 6-8 minutes until the cucumbers are soft.
- Cucumbers: 800 g
- Vegetable broth: 500 ml
- Parsley: 50 g
5
Place the soup in a blender, add avocado and parsley. Blend on low speed until smooth.
- Avocado: 1 piece
- Parsley: 50 g
6
Serve in bowls with a spoon of yogurt. This soup can be eaten hot or cold.
- Plain (natural) yoghurt: 200 g
