Summery fresh & green: a soup that cools and invigorates
A vegan summer dish with a wow effect: this cold soup combines creamy avocado with refreshing cucumber, fine lime acidity and homemade dill oil. The ideal start to a light meal – or a refreshing main course on hot days.
Ideal wine accompaniment: Grüner Veltliner from the Wachau DAC (Austria)
A fresh Grüner Veltliner from the Wachau brings exactly the balance that this dish needs: animating citrus notes, a hint of white pepper and a clear minerality that enlivens the creamy character of the soup without dominating. Its acidity brings freshness and the interplay of lime and dill aromas is elegantly picked up. Emeralds from terraced vineyards in particular show their full class here.
Another 5 wine recommendations for this pairing:
1st Silvaner (Franconia, VDP Erste Lage, Germany)
A finely tart Silvaner from Franconia impresses with its restrained fruitiness and distinctive herbaceousness. The mineral tension harmonizes perfectly with the green aromas of cucumber and dill, while the light fruit sweetness gently softens the lime. Ideal if you are looking for a more subtle alternative.
2. Sauvignon Blanc (Steiermark DAC, Austria)
A classic representative from southern Styria with crisp acidity, gooseberry and green bell pepper – this Sauvignon Blanc picks up on the herbal freshness of the soup, complements the lime aromas and has a pleasantly invigorating finish. The combination of freshness, herbal spice and structure makes it the perfect partner.
3. assyrtiko (Santorini PDO, Greece)
With its vibrant acidity, salty minerality and citrus freshness, assyrtiko is the perfect combination for this dish. The salty sea breeze from the glass contrasts wonderfully with the avocado, while the lime and dill form a southern Mediterranean connection.
4. chablis (Burgundy AOC, France)
A mineral Chablis, for example from Premier Cru vineyards, offers cool elegance and precise structure. Its restrained fruit, paired with a slight melt, mirrors the creamy texture of the avocado, while the chalky undertone adds extra sparkle to the dish.
5. verdejo (Rueda DO, Spain)
A young verdejo with crisp acidity, citrus notes and a subtle bitterness enlivens the dish in its own unique way. Its herbaceous nature and slight hint of fennel or aniseed make it the ideal companion for the aromas of dill oil and lime. Served chilled, it reveals its full potential.
The recipe:
Cold cucumber and avocado soup with lime & dill oil
Cooking utensils
- 1 High speed blender or hand blender
- 1 Fine sieve
- 1 Small pan (for the dill oil)
- 1 Citrus juicer
- 1 Cutting board & knife
Ingredients
For the soup:
- 1 ripe avocado
- 1 large cucumber peeled, cored
- Juice of 2 limes
- 100 ml Cold water
- 1 teaspoon salt
- Freshly ground white pepper
For the dill oil:
- 3 Tbsp good olive oil
- 1 bunch of fresh dill
- 1 small clove of garlic optional
To garnish:
- Ice cubes or crushed ice optional
- Cucumber slices Avocado cubes, dill tips
Preparation
Prepare the soup:
- Roughly dice the cucumber, halve the avocado, remove the stone and scoop out the flesh.
- Place in a blender with the lime juice, water, salt and pepper.
- Blend everything into a creamy, cool soup. If desired, pass through a fine sieve.
Prepare the dill oil:
- Heat the olive oil over a low heat (do not fry!), add the finely chopped dill and garlic.
- Leave to infuse briefly, remove from the heat and leave to cool.
- Pour through a fine sieve and set aside.
Dressing:
- Serve the soup in deep plates or bowls.
- Drizzle with dill oil and garnish with cucumber slices, avocado or ice cubes as desired.
Recommended side dishes
- Crispy spelt bread with sea salt
- Pickled cucumbers with tarragon
- Watermelon and feta salad with mint
