Cold Cucumber Avocado Soup with Wild Herbs
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This cold cucumber avocado soup with wild herbs is a refreshing dish, ideal for summer. The soup is vegetarian, gluten-free, and lactose-free. With a preparation time of only 30 minutes, it is quick to prepare and is excellent as a light appetizer or main course. The creamy consistency and fresh taste make it a special treat.
Ingredients (13 ingredients)
-
500 g Cucumber
-
2 Stück Avocado
-
0.5 Stück Onion
-
1 Zehe Garlic
-
1 EL Olive oil
-
200 ml Vegetable broth
-
100 ml Yogurt
-
2 EL Lemon juice
-
1 TL Mustard
-
0.5 Bund Wild herbs (or frozen)
-
Salt
-
Pepper
-
100 g Meat (e.g. game) optional
Preparation (9 steps)
Prepare the cucumber
Peel 500g cucumber, remove the seeds, and cut into rough pieces.
Prepare the avocado
Halve 2 avocados, remove the pit, and scoop the flesh out of the skin.
Chop onion and garlic
Put 1/2 onion (approx. 50g) in the mixing bowl and chop for 3 sec/speed 5. Add 1 clove of garlic and chop for 3 sec/speed 7.
Sauté onion and garlic
Add 1 tbsp olive oil and sauté for 3 min/120°C/speed 1.
Add cucumber, avocado, and remaining ingredients
Add the prepared 500g cucumber, 2 avocados, 200ml vegetable broth, 100ml yogurt, 2 tbsp lemon juice, 1 tsp mustard, 1/2 bunch of wild herbs (or frozen), salt, and pepper to taste to the mixing bowl.
Puree the soup
Puree everything for 30 sec/speed 10 until a creamy consistency is achieved. If necessary, scrape down the sides with the spatula and repeat the process.
Season the soup and chill
Season the soup with salt, pepper, and lemon juice. Then refrigerate for at least 30 minutes.
Prepare meat (optional)
If desired, cut 100g meat (e.g. game) into bite-sized pieces and fry in a separate pan.
Serve the soup
Fill the cold soup into bowls and garnish with fresh wild herbs and fried meat as desired.
Finished cooking? Great! 🎉
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Created by
Deutscher Jagdblog
33
Rezepte
0
Kochbücher
Tags
Source
URL
External website
Allergens
- Celery
- Mustard
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