Cold Avocado-Cucumber Soup
Cool avocado-cucumber soup with seaweed caviar & low-fat yogurt: the soup and Spoonsparrow Food Check sparkle green. Avocado, cucumber, and yogurt are unbeatable.
Ingredients
- 200 g avocado (1 avocado)
- 125 g mini cucumbers (1 mini salad cucumber)
- 2 Spring Onions
- 1 Lime
- 150 g Yogurt (0.3% fat)
- 300 ml classic vegetable broth
- Salt
- Pepper
- 2 tbsp vegetarian caviar
- 1 bunch chives
Instructions
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1.
Halve the avocado and remove the pit.
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2.
Separate the flesh from the skin.
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3.
Peel the cucumber and cut it lengthwise in half.
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4.
Scoop out the seeds with a spoon.
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5.
Wash and trim the spring onions. Roughly chop the onions, cucumber, and avocado.
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6.
Squeeze the lime to extract juice.
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7.
Blend the onion, cucumber, and avocado pieces with yogurt, vegetable broth, 2 tbsp lime juice, salt, and pepper until smooth. Chill for at least one hour. Wash the chives, shake dry, and cut into fine ribbons.
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8.
Fill pre-chilled cups or glasses with the soup and top each serving with 1 tbsp caviar. Sprinkle with chive ribbons before serving.
