Avocado and Cucumber Soup
Preparing a chilled soup is more than simply combining and blending a few ingredients; it needs something extra, something that will give the soup a push, simply because it’s chilled and the aromas are not as present as when a soup is warm. For instance Gazpacho is not just a mixture of tomatoes, cucumber, bell pepper and red onion; it absolutely needs Jerez vinegar.
Cold soups also benefit from adding excellent olive oil just before serving. The olive oil will give that velvety, rich feel in your mouth.
Chilled avocado and cucumber soup also needs something extra. We add soft blue cheese (for instance Gorgonzola Dolce) and Dill. Lemon will bring the required acidity and Greek Yoghurt will enhance the texture.
What You Need
- One Ripe Avocado
- One Small Cucumber
- Stock (Chicken, Veal or Vegetable)
- Soft Blue Cheese
- Fresh Dill
- Black Pepper
- Greek Yoghurt
- Olive Oil
What You Do
Peel the cucumber and remove the seeds. Add the cucumber, avocado, stock, cheese and dill to your blender and mix. Now it’s a matter of tasting. Add a bit of lemon and black pepper. You may want to add more dill because it’s a fairly delicate herb. Once you’re happy with the taste, add some yoghurt and mix with a spoon. Transfer to the refrigerator and let cool and integrate for at least 4 hours. In this case ‘integrate’ also means making sure the cucumber is not too present. Just before serving taste again and add some olive oil. Stir with a spoon. Serve in a cold soup plate and decorate with a sprig of dill.