Avocado, radish and basil soup
4 servings
80 minutes
This refreshing soup made of avocado, radish, and basil is the perfect choice for hot days. Its roots trace back to European cuisine, where the freshness of ingredients is valued above all. The creamy texture of avocado harmonizes with the spicy notes of radish and the aroma of basil, while the addition of shrimp adds sophistication to the dish. Yogurt and lime provide a light tanginess that enhances the flavor even more. This soup requires no cooking, preserving maximum vitamins. It is best served chilled, garnished with cilantro and shrimp. A great option for both a light dinner and a festive table.
1
In a blender, combine half a cucumber and 1 avocado with yogurt, lime juice, jalapeño pepper, green onion, 1 tablespoon of cilantro, 1 cup of ice water, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Blend until completely smooth. Transfer to a large bowl.
- English (hothouse) cucumbers: 1 piece
- Avocado: 2 pieces
- Fat-free natural yoghurt: 100 g
- Lime juice: 3 tablespoons
- Chili powder: 1 g
- Spring onion: 25 g
- Chopped cilantro (coriander leaf): 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Cut the remaining avocados into 0.6 cm cubes. Mix the avocado and remaining cucumber into the soup. Dilute with 1/2 - 1 cup of ice water if desired. Season again with salt and pepper. Chill for about 1 hour.
- Avocado: 2 pieces
- English (hothouse) cucumbers: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
In a large skillet, heat oil over medium heat. Sauté the shrimp, turning once, until opaque for 2-3 minutes. Ladle the soup into bowls; garnish with shrimp and remaining tablespoon of cilantro.
- Olive oil: 1 teaspoon
- Peeled shrimp: 180 g
- Chopped cilantro (coriander leaf): 2 tablespoons