Filter
Reset
Sort ByRelevance
LAURENB222
Cucumber soup with salmon and avocado
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the cucumbers, remove the seeds and cut the flesh into small cubes. Halve the avocado, peel the flesh from the skin and cut into pieces.
-
Heat the olive oil and fry the garlic and shallot. Add the tomato and two-thirds of the cucumber cubes, the avocado, the lemon juice, the stock, yogurt and a pinch of cayenne pepper and heat without cooking.
-
Puree the soup in a blender or food processor. Cut half of the salmon into narrow strips and cut the rest of the salmon into broad strips.
-
You can serve this soup both hot and cold. For cold soup, place a minimum of 3 hours in the refrigerator. Serve the soup in glasses.
-
Divide the rest of the cucumber, the thin salmon strips and 1 tablespoon dill over it. Wrap the wide salmon bars around the breadsticks and sprinkle with the rest of the dill. Serve with the soup.
Blogs that might be interesting
-
30 minSmall dishwild pâté, cream pâté, cream cheese, Red port, bread, mushroom, olive oil, parsley,amuse of pate with port and mushrooms
-
55 minAppetizerpuff pastry, egg, sesame seeds, butter, onion, flour, mushroom broth, mushroom melange, fresh thyme leaves,tompoes of mushrooms
-
10 minAppetizersmoked salmon, fresh chives, fresh cream cheese soft and airy, (freshly ground) pepper, farmer's choirs sesame bread,fast salmon mousse
-
20 minAppetizersamphire, sweet-vegetable tomato mix, extra virgin olive oil, scallops with lemon butter,grilled Scallops
Nutrition
255Calories
Fat26% DV17g
Protein28% DV14g
Carbs3% DV8g
Loved it