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🍽️ Refreshing Cold Buttermilk Cucumber Soup with Chili Kick

383 kcal · 30 min · 4 servings

Ingredients

• 2 cucumbers
• 1 ripe avocado
• 1 handful parsley (5 g)
• 2 garlic cloves
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 800 ml buttermilk
• salt
• pepper
• 4 tbsp sliced almonds (15 g each)
• 1 tbsp flaxseed oil
• 1 tsp Pul Biber (Turkish spice blend)

Instructions

1. 1. Peel the cucumbers and wash them thoroughly.
2. 2. Slice off about 20 very thin rounds and set them aside for decoration.
3. 3. Cut the rest of the cucumber into coarse chunks.
4. 4. Cut the avocado in half.
5. 5. Remove the pit and carefully scoop the flesh out of the skin.
6. 6. Place the cucumber chunks and avocado flesh into a blender.
7. 7. Wash the parsley and shake off excess water.
8. 8. Set aside a few nice leaves for decoration.
9. 9. Roughly chop the rest of the parsley.
10. 10. Peel the garlic cloves.
11. 11. Cut the garlic into large cubes.
12. 12. Add the chopped parsley, apple cider vinegar, olive oil, and buttermilk to the blender.
13. 13. Puree the mixture until very smooth.
14. 14. Add a little water if necessary to reach the desired consistency.
15. 15. Finally, season the soup with salt and pepper.
16. 16. Place the soup in the refrigerator for about 1 hour to chill thoroughly.
17. 17. Toast the sliced almonds in a hot pan without oil over medium heat for 3 minutes.
18. 18. Ladle the cold soup into deep plates or bowls.
19. 19. Garnish the soup with the reserved cucumber slices and parsley leaves.
20. 20. Drizzle some linseed oil over the soup.
21. 21. Sprinkle the toasted almond slices and Pul Biber (a spicy Turkish pepper blend) over the top.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 383
• Protein: 13 g · Fett/Fat: 29 g · Carbs: 15 g