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Avocado and cucumber cold soup

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Ingredients for 4 servings:

  • 2 avocados
  • ½ cucumber(s), finely sliced
  • 2 tomatoes, finely chopped
  • 1 egg(s), hard-boiled, chopped
  • 1 clove(s) garlic, finely chopped or squeezed
  • e.g. yogurt
  • salt and pepper
  • basil
  • Spice mix (salad seasoning)
  • e.g. cherry tomatoes
  • e.g. leaf lettuce
  • n. B. capers
  • n. B. Pickled gherkin(s)
  • n. B. Egg(s), hard-boiled, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

delicious dish for a snack or buffet

Peel and finely mash the avocados, then mix well with all the other ingredients. The yogurt should reach the desired consistency. Garnish with cherry tomatoes, lettuce leaves, egg slices, capers, and gherkins, if desired. Let rest in the refrigerator for 2-3 hours. Baguette or brown bread tastes great with it. Serve with chips or crackers as a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Avocado and cucumber cold soup

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