Filter
Reset
Sort ByRelevance
MadFoodScientist(:
Cucumber-avocado soup
A tasty recipe. The starter contains the following ingredients: fish, cucumber, extra virgin olive oil, parsley (30 g), chopped), avocado (peeled), anchovy fillets (in olive oil (tin 46 g)), shallots (in parts), garlic, lemon (squeezed) and Greek yogurt (a 500 ml).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel 1/2 cucumber and cut into 1/2 cm (brunoise) cubes. Mix with half of the oil, 2 tbsp parsley and pepper and salt to taste. Keep covered in the refrigerator.
-
Halve 1 cucumber in length and remove the seed lists with a teaspoon. Cut the avocado half in half and remove the kernel. Puree the cucumber, avocado, anchovies, shallots and garlic and 200 ml water for 1 min. In the food processor. Add the rest of the oil and parsley, lemon juice and yogurt. Season the soup with salt and pepper. Leave to be cold in the refrigerator in 2 hours.
-
Pour the soup into glasses and spread the cucumber cubes over it.
Blogs that might be interesting
-
20 minAppetizergreen asparagus tips, orange, creme fraiche, dry white vermouth, mustard, salmon fillets, butter,salmon fillet with green asparagus tips
-
15 minAppetizergiant beans, extra virgin olive oil, ground cumin (djinten), Red pepper,hummus of giant beans
-
20 minSmall dishciabatta Bread, olive oil, garlic, deep-frozen garden beans, fresh mint, lemon, feta, creme fraiche,bruschetta with broad beans and feta
-
20 minAppetizerBroccoli, almond, vegetable stock, almond shavings, honey, Roquefort, gorgonzola, creme fraiche, olive oil,broccoli-almond soup with roquefort and almond crunch
Nutrition
255Calories
Sodium0% DV2.355mg
Fat31% DV20g
Protein20% DV10g
Carbs3% DV9g
Fiber60% DV15g
Loved it