Avocado Cucumber Soup (Cold) Recipe
In world cuisines, raw nutrition is becoming more and more preferred day by day. This cold and fit soup, enriched with kefir and avocado, is a wonderful flavor that you can choose on hot summer days and will refresh you. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
| Cucumber (Young Almonds) | 6 Qty |
| Kefir | 500 Ml |
| Avocado | 2 Qty |
| Garlic Powder (Optional) | 1 Tsp |
| Olive Oil | 1/2 Half Cup |
| Fresh Mint (Leaf) | 1/4 Bunch |
| Fresh Basil (Leaf) | 1/4 Bunch |
| Dill | 1/4 Bunch |
| Ground White Pepper | 1 Tsp (large) |
Steps:
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Wash the cucumbers thoroughly and soak them in vinegar and salt water for 10 minutes. If they are young, remove the lower and upper root parts without peeling them. Peel the thick-skinned ones. Cut it in half, remove the seeds in the middle with 1 teaspoon and chop it roughly.
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Cut the avocados in half and remove the seeds. Remove the insides by carving them with a spoon.
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Grind all the ingredients thoroughly with the help of a chopping mixer. At this stage, add salt, pepper, etc. and flavor. Let the mixture rest, covered, in the refrigerator for at least 3-4 hours. Then place it in bowls and serve cold, garnishing with ice, olive oil, fresh basil, dill and mint leaves. Enjoy your meal!
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Note: Instead of kefir, you can use strained yoghurt, labneh cheese or yoghurt.
10 Min
