Cold Cucumber Soup

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Cold cucumber soupPhoto by Jean-François Chénier
Soup prepared in a blender of ingredients rich with water is the right solution for refreshments and light meals at 30 degrees and more. Ingredients: 2 cucumbers, one iceberg lettuce, freshly squeezed lemon juice, 2 cloves of garlic, ½ avocado, 1 tablespoon of olive oil, salt and freshly ground pepper, 1 tablespoon of fresh dill or 1 teaspoon dried dill. Preparation: Wash cucumbers, peel, remove the seeds and cut into cubes. Wash lettuce and cut into small pieces. Sliced cucumbers and lettuce put into the blender, add the lemon juice, garlic and 2 cups of cold water. Mix so that the mixture is smooth, then add the sliced avocado and olive oil and mix briefly at medium speed. If the soup is too thick, add more water. Dont forget to add salt and pepper to taste and stir dill into soup at the end.

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