The last month or so I have been involved in the production of food/cooking commercials from the largest dairy company here in Denmark. It has been a quite exciting and great learning experience and I have met so many people and made cool connections to this creative and bubbling world. My task in these large productions that include all kind of professions and creative people have been food- and prop stylist. I have decided everything from which bowl to use and how the shelfs are decorated, to how the cream should look when it is swirled around in the bowl. And right now the commercials I have been in charge of styling are running on several national TV channels, online and some on Instagram as well, it feels a bit unsurreal and so awesome at the same time.
On these sets that takes place in the centre of Copenhagen we are being pampered big time. There are people serving delicious snacks, fresh coffee and cold drinks at all times – and we are being served lovely lunch from different local delis each day. One of the days we had the best salads I have tasted in a long time, and on the side came a little summery, ice cold refreshing green soup that I could not help loving instantly. It tasted fresh, mild and delicate and felt like the perfect starter for a simple summer BBQ. The soup I was told was an avocado soup…
As you might have imagined I was very eager to get home and try to copy this lovely soup. I could definitely taste the refreshing cucumber, the creamy avocado and the mild and creamy yoghurt. And from there I just played around adding garlic and lemon because they are a perfect fit for avocado. A little chilli to give it an edge, a little oil to make it more rich and herbs, salt and pepper for taste and aroma. I actually nailed it at the first try, slowly adding a little bit of each and carefully writing down each addition. I am so pleased with this recipe. I am usually not a huge fan of soups, let alone cold soups that I actually dislike, but I must bow to this combination and admit that I have been craving it ever since I tasted it the first time. I will surely be serving this a lot during the next two seasons, and since it is so easy to make and can be made a day or two in advance, it is the perfect starter or light summer lunch on a hot and sunny day.
Cold Avocado & Cucumber soup with Golden Sunflower Seeds
Serves 6-8 as a little starter
2 ripe avocados
1 bundle of fresh parsley
1/2 bundle of fresh mint
0,7 cup plain yoghurt (150 ml) í? ?í? – I used one with 3,5% fat, sour cream works as well
1 cup of ice cold water (250 ml)
Juice from 1 lemon
2 Tbsp virgin olive oil
1 clove of garlic
1/2 – 1 tsp of chili paste, a splash of tabasco or chill flakes
1-1,5 tsp salt
Freshly ground pepper
Golden sunflower seeds
1/2 cup sunflower seeds
A generous pinch of salt
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.