Cold cucumber and avocado soup with lime & dill oil
Cold cucumber and avocado soup is the ideal start to a hot day: fresh, creamy and refined with aromatic dill oil. Lime adds freshness, avocado texture and cucumber lightness. A simple, sophisticated starter with a wow effect. It goes well with crisp, fresh white wines with green notes and mineral precision.
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
Nutritional values per portion
Calories: 280kcalCarbohydrates: 10gProtein: 3gFat: 22g
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