Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)
The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime!
It is such a good recipe, you can serve it as a starter or as a little welcome nibble (serve in tequila shots) or just for a quick and healthy lunch.
Serves 2
Ingredients
For the soup
- 1 large cucumber
- 1 perfectly ripe avocado
- 3 tbsp chopped fresh coriander (cilantro)
- 1 fresh jalapeño chilli (optional)
- 1/2 garlic clove
- Maldon salt to taste
- Juice of 1 lime
- Pinch of ground black pepper
- 1 cup of water
To garnish
- 1 tomato deseeded & chopped
- 1/4 cucumber chopped
- 1/4 red onion chopped
- 1/4 avocado chopped (optional)
- Juice of 1 lime
- 1/2 tsp Maldon salt
- Extra virgin olive oil
- 2 tsp chopped fresh fennel
Method
- Mix all the garnish veggies: tomato, cucumber, red onion, lime, fennel & salt. Leave aside to pickle. If you decide to use avocado, add it at the last minute.
- Cut roughly the cucumber & the ripe avocado and put it in a blender. Add the fresh coriander, lime juice, salt, ground pepper, garlic, extra virgin olive oil, 1 cup of water and blend until smooth.
- Serve it in a bowl and top it with the pickled salad, scatter more fresh fennel and extra virgin olive oil. Enjoy!
Listo!
Provecho!
