During hot summer days, I love preparing quick and refreshing dishes. This chilled avokado soup with basil is just that. Avocado gives the soup a nice creamy texture, cucumbers add freshness, and basil provides a delightful aroma. This soup can be ready in just a few minutes.
Ingredients (for 2 servings):
- 1 large Avocado
- 2 Cucumbers
- A handful of Basil
- Spring onion
- 200 ml Vegetable broth (or water)
- Lime
- 1 Clove of Garlic
- Olive oil
- Ground black pepper
- Salt
Cooking process
Peel the cucumbers. Chop them. Put them in the blender bowl.
Peel the avocado, remove the pit, and place the flesh in the blender as well.
Also, put the peeled garlic clove, spring onion and basil leaves in there.
Blend all the ingredients until you get a smooth mixture. Gradually add some vegetable broth (or water) until you reach your desired consistency. Now, add the juice from half a lime, salt, and black ground pepper.
Pour the resulting chilled avokado soup into bowls. Drizzle lightly with olive oil on top and garnish with fresh basil leaves.
A refreshing and light dish for a hot summer day is ready! You can slightly chill it in the refrigerator before serving.
Also, check out other recipes for summer cold soups: