One day we had the most delicious salads I’ve ever tasted, and on the side was a light and refreshing green soup that I immediately fell in love with.
It was a creamy avocado soup that was perfect for a summer BBQ.
As soon as I got home, I was determined to recreate that soup. I remembered the refreshing cucumber, creamy avocado, and mild yogurt.
I added garlic and lemon for a little kick, some chili for a little heat, and oil and herbs for flavor.
To my surprise, I nailed it on the first try!
I’m not usually a big fan of soup, especially cold soup, but this is an exception. I’ve been craving it ever since I first tried it.
It’s perfect for summer, it’s easy to make, and it can be made a day or two ahead.
It’s the perfect appetizer or light summer lunch on a hot, sunny day.
Cold Avocado & Cucumber Soup
- 2 ripe avocados
- 1/2 cucumber
- 1 bundle of fresh parsley
- 1/2 bundle of fresh mint
- 0.7 cup plain yoghurt (150 ml) I used one with 3,5% fat, sour cream works as well
- 1 cup ice cold water (250 ml)
- Juice from 1 lemon
- 2 tbsp virgin olive oil
- 1 clove of garlic
- 1.5 tsp chili paste, a splash of tabasco or chill flakes
- 1.5 tsp salt
- Freshly ground pepper
Golden sunflower seeds
- 1/2 cup sunflower seeds
- A generous pinch of salt
- Cut cucumber into smaller pieces and scoop out the avocado flesh. Add everything to a blender and blend until creamy and smooth. Adjust thickness with more water if necessary – and season to your taste.
- Heat a skillet to medium heat. Roast the sunflower seeds together with salt until golden. Transfer to a plate until cooled.
- Serve the soup straight away – you could blend in a few ice cubes to make it ice cold, or store it in the fridge until it is time to serve. Sprinkle with a sunflower seeds and a few fresh mint/parsley leaves.