There may be numerous descent vegetable soups but not that many of those are tasty and cold summer soup is rather rare. And the ones that whole family loves are rather… an event. At least in our house. After long summer months, full of Gazpacho and Salmorejo, we all needed something different.
The first time we tried this avocado cold soup, we instantly knew we’ll be making it often and share it with as many friends as possible. So here it is, shared with you, too. It’s velvety, smooth and rich at the same time but also very refreshing, too. And it does not actually require much cooking so literally anyone can make it.
Makes about 1,5 liters
Prep. time: 10 minutes
3 medium ripe avocados, peeled and pitted
1 cucumber, peeled
200ml Greek yogurt
0,5l vegetable stock
1 medium onion
3 cloves of garlic
a handful fresh dill
salt and freshly ground black pepper
1 sweet red pepper or 1 ripe tomato, concasse cut*
*Concasse is a method of removing the skin, seeds and membranes of a tomato and chopped to a small or medium dice.
In the container of your kitchen robot or one suitable for the immersion blender, grate the cucumber and onion. Add the garlic, passed through garlic press and scooped avocado flesh. Pulse few times until the mixture is homogeneous.
Add finely chopped dill, salt and pepper, and then start adding the liquid ingredients. First pour in the yogurt, pulse and add the cream. Mix everything nicely and dilute with the fragrant homemade vegetable broth.
Pour into the bowls and garnish with your tomato or red pepper concasse. Enjoy!