← All recipes

🍲 Refreshing cold soup with avocado and cucumber with pistachios

355 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 avocado
• 1 jalapeño
• salt
• 1 lime
• 1 mini cucumber
• 2 sprigs dill
• 150 g cantaloupe melon
• 35 g American pistachios (peeled)
• 1 tbsp olive oil

Instructions

1. 1. Peel the cucumber.
2. 2. Cut the peeled cucumber into small cubes.
3. 3. Cut the avocado in half.
4. 4. Remove the pit of the avocado.
5. 5. Scoop out the flesh of the avocado.
6. 6. Wash the jalapeño pepper.
7. 7. Cut the jalapeño in half.
8. 8. Remove the seeds from the jalapeño.
9. 9. Place the cucumber cubes in a tall blending jar.
10. 10. Add the avocado flesh to the blending jar.
11. 11. Add the prepared jalapeño to the blending jar.
12. 12. Add salt to the blending jar.
13. 13. Add 250 milliliters of cold water to the blending jar.
14. 14. Blend the ingredients in the jar until smooth.
15. 15. Squeeze the juice of a lime.
16. 16. Add the lime juice to the soup.
17. 17. Season the soup again with salt.
18. 18. Place the soup in the refrigerator for 1 hour.
19. 19. Wash the mini cucumber.
20. 20. Wash the dill.
21. 21. Pat the mini cucumber and dill dry.
22. 22. Cut the melon into small pieces.
23. 23. Cut the mini cucumber into small pieces.
24. 24. Roughly chop the dill.
25. 25. Ladle the cold soup into bowls.
26. 26. Top the soup with the melon mixture.
27. 27. Finely chop the pistachios.
28. 28. Sprinkle the pistachios over the soup.
29. 29. Drizzle olive oil over the soup.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 355
• Protein: 7 g · Fett/Fat: 28 g · Carbs: 18 g