This creamy avocado cucumber soup is a perfect summer dish. An easy soup to make with no cooking required.
Ingredients
1 OZ / 30 G shallots
1 CLOVE garlic
3 TBSP olive oil
21 OZ / 600 G cucumber
7 OZ / 200 G avocado
0.5 EA lime
5 SPRIGS dill
7 OZ / 200 ML vegetable stock
1 TBSP cider vinegar
2 DROPS Tabasco
1 TSP salt
4.5 OZ / 125 G ice cubes
Directions
Peel and halve the shallot and garlic. Add to the mixing bowl and chop for 5 seconds / speed 7. Use spatula to scrape down the sides of the bowl.
Add olive oil, remove the measuring cup and sauté for 3 minutes. Remove the lid and let the mixture cool for 10 minutes.
Wash and peel the cucumbers and cut them in half lengthwise. Quarter and deseed the cucumber using a teaspoon. Add avocado, lime juice, and cucumber to the mixing bowl.
Add finely chopped dill, vegetable stock and apple cider vinegar to the mixing bowl and blend until smooth for 20 seconds / speed 7.
Season with Tabasco and salt according to taste. Add the ice cubes and blend everything for 20 seconds / speed 6.
Pour the soup into glasses or soup bowls, garnish with dill. Enjoy your dish!
Recipe Note
TIP:
Serve with shredded smoked trout fillet or smoked salmon on top.
