← All recipes

🍽️ Chilled Avocado Herb Soup

569 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 clove of garlic
• 1 tbsp olive oil
• 100 ml dry white wine
• 300 ml vegetable broth
• 1 cucumber
• 2 avocados
• 2 sprigs tarragon
• 200 g sour cream
• salt
• white pepper
• 1 drop lemon juice
• chili flakes
• coriander leaves (for garnish)

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Chop both ingredients very finely.
3. 3. Heat olive oil in a pot.
4. 4. Sauté the chopped vegetables in it.
5. 5. Wait until the vegetables are soft and translucent.
6. 6. Deglaze the vegetables with wine.
7. 7. Add the vegetable broth.
8. 8. Simmer the mixture over low heat for 5 to 8 minutes.
9. 9. Remove the pot from the heat.
10. 10. Let the soup cool down completely.
11. 11. Peel the cucumber.
12. 12. Cut the cucumber in half lengthwise.
13. 13. Scoop out the seeds with a spoon.
14. 14. Dice the cucumber flesh.
15. 15. Cut the avocados in half.
16. 16. Remove the pit and skin of the avocados.
17. 17. Dice the avocado flesh.
18. 18. Wash the tarragon.
19. 19. Shake off the water from the tarragon.
20. 20. Strip the tarragon leaves from the stems.
21. 21. Reserve 4 tablespoons of sour cream for garnish.
22. 22. Add the diced cucumber to the cooled soup.
23. 23. Add the diced avocado to the soup.
24. 24. Add the tarragon to the soup.
25. 25. Add the remaining sour cream to the soup.
26. 26. Blend the soup until smooth.
27. 27. Season the soup with salt to taste.
28. 28. Season the soup with pepper to taste.
29. 29. Season the soup with lemon juice to taste.
30. 30. Place the soup in the refrigerator for about 1 hour.
31. 31. Stir the cold soup well just before serving.
32. 32. Divide the soup among the plates.
33. 33. Add 1 tablespoon of sour cream to each plate.
34. 34. Sprinkle chili flakes over the soup.
35. 35. Garnish the soup with fresh cilantro leaves.

Nutrition per serving

• kcal: 569
• Protein: 8 g · Fett/Fat: 49 g · Carbs: 17 g