Cold avocado and cucumber soup image

Cold Cucumber and Avocado Soup



1 litre buttermilk,
2 ripe avocados,
2 cups chicken broth,
1 cup ice cubes,
1/2 teaspoon chopped garlic,
1 cup chopped peppers of mixed colors,
1 stalk celery, finely chopped,
1 English cucumber, shredded,
2 limes, juiced,
1 Tbsp. freshly chopped parsley,
1 fresh tomato, diced,
1 Tbsp. extra virgin olive oil,
salt and pepper to taste.



1. Cut the avocados to half lengthwise and remove the seed.

2. With the tip of a knife cut cubes on the inside of the avocado halves and with a spoon scoop the avocado out and mix it with the remaining ingredients.

3. Pour the avocado-cucumber soup in an air tight plastic container, cover with a lid and refrigerate for at least 1 hour in order to blend flavors.

4. Serve the avocado and cucumber soup cold in refrigerated soup bowls.

Tip: You can substitute the buttermilk with natural Balkan yogurt mixed with iced water in proportion 1:1.

The cold avocado and cucumber soup is a perfect starter for supper during the hot and muggy summer.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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