Chilled cucumber and avocado soup for summer

Admit it, you’ve been eating cold snaps for several days in a row? 😁 I am writing this post during a heat wave in Lithuania.

They always save the summer, but sometimes you just want something different. If you’re tired of the traditional pink soup, let’s give this green version a chance. This is a cold cucumber and avocado soup that is very refreshing, creamy and ready in just a few minutes. And the best thing in the heat is that you don’t have to turn on the stove.

What will be needed?

You can apply the proportions to your liking, but the basics are:

• a few fresh cucumbers
• a few stalks of celery
• one avocado
• cloves of garlic
• a handful of dill, parsley and mint
• a couple of tablespoons of Greek yogurt
• some very cold water
• salt
• yesterday’s bread and olive oil (for croutons)

Manufacturing

The whole process boils down to one device – a blender.

1. We grind everything: Put the chopped cucumbers, celery, avocado, garlic and greens in a blender. Add the Greek yogurt, add a little cold water to make it easier to rub, and blend everything well until smooth. Add salt at the end.
2. Let it stand: Do not rush to eat immediately. Place the soup in the refrigerator for at least half an hour. This is important so that all the flavors and aromas bind together.
3. We are preparing the croutons: While the soup is cooling, cut yesterday’s bread into cubes, sprinkle with olive oil and fry in a pan or hot air fryer until browned and crispy.

When serving, simply sprinkle the croutons on top. The taste is really great and the freshness is ideal for a summer day. 😋