One day we had the most delicious salads I’ve ever tasted, and on the side was a light and refreshing green soup that I immediately fell in love with.

It was a creamy avocado soup that was perfect for a summer BBQ.

As soon as I got home, I was determined to recreate that soup. I remembered the refreshing cucumber, creamy avocado, and mild yogurt.

I added garlic and lemon for a little kick, some chili for a little heat, and oil and herbs for flavor.

To my surprise, I nailed it on the first try!

I’m not usually a big fan of soup, especially cold soup, but this is an exception. I’ve been craving it ever since I first tried it.

It’s perfect for summer, it’s easy to make, and it can be made a day or two ahead.

It’s the perfect appetizer or light summer lunch on a hot, sunny day.

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Cold Avocado & Cucumber Soup

Cold Avocado & Cucumber Soup with Golden Sunflower Seeds

Course Snack

Servings little starter

Calories 94kcal

Ingredients

2 ripe avocados
1/2 cucumber
1 bundle of fresh parsley
1/2 bundle of fresh mint
0.7 cup plain yoghurt (150 ml) I used one with 3,5% fat, sour cream works as well
1 cup ice cold water (250 ml)
Juice from 1 lemon
2 tbsp virgin olive oil
1 clove of garlic
1.5 tsp chili paste, a splash of tabasco or chill flakes
1.5 tsp salt
Freshly ground pepper

Golden sunflower seeds

1/2 cup sunflower seeds
A generous pinch of salt

Metric - US Customary

Instructions

Cut cucumber into smaller pieces and scoop out the avocado flesh. Add everything to a blender and blend until creamy and smooth. Adjust thickness with more water if necessary – and season to your taste.
Heat a skillet to medium heat. Roast the sunflower seeds together with salt until golden. Transfer to a plate until cooled.
Serve the soup straight away – you could blend in a few ice cubes to make it ice cold, or store it in the fridge until it is time to serve. Sprinkle with a sunflower seeds and a few fresh mint/parsley leaves.

Nutrition