Chilled avocado and cucumber soup with cheesy tortilla crisps

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Confession: I used to think that cold soup was the most ridiculous thing anyone ever came up with. It just seemed so wrong on every possible level! But then I gave it a shot and made some cold soup on a very hot summer’s day, about a year ago. And since then you can consider me converted! It’s cool, it’s fresh, it’s light and healthy at the same time. Like I said before in my ‘easy avocado spread‘ recipe, avocados are perfect for people who’d like to lose weight, improve their skin or lower their risk of many life-threatening diseases.

But it’s not just the avocados that make this recipe healthy, it’s the cucumbers as well. Cucumbers are a good source of B vitamins, they are 95 percent water, keeping the body hydrated while helping the body eliminate toxins, they can help reduce he risk of certain cancers, it’s also great for people who want to lose weight. Last but not least it reduces your cholesterol and controls blood pressure. For more info, feel free to check out this article on Natural News.

I hope this easy recipe will convince some people to give cold soup a try!

Serves:  3 people

Ingredients

  • 2 avocados
  • 1/4th cucumber
  • 300 ml of water
  • 4 tablespoons of greek yogurt
  • 2 spring onions
  • 5 chives
  • 3 tablespoons lime juice
  • 10 grinds of pepper
  • 10 grinds of salt
  • 25 drops of tabasco
  • 3 tablespoons of sweet paprika powder
  • 3 tortilla wraps
  • 50g grated cheese

optional: some coriander leaves
note: If you want a thick soup, start with 250 ml of water and 5 tablespoons of yoghurt. If you want a thin, light soup, simply add some extra water.

Preparation

Cut the avocado in half, remove the pit and spoon everything out of the avocado. Peel the cucumber and chop it roughly. Remove the top & dark bottom of the spring onions and cut the remaining parts (roughly).

Put some grated cheese on your wrap, this only has to be a thin layer, not a massively thick one. You can also add some paprika powder for extra flavor. Bake the wraps for 5 minutes in a preheated oven at 200°. Once they are ready, break them into pieces and serve them along with the soup.

The soup itself is obviously very easy since you don’t need to cook anything. All you have to do is take out your blender, add avocados, cucumber, water, yogurt, spring onions, chives, lime juice, pepper & salt, tabasco and paprika powder and blend until smooth. If you’re a fan of coriander, feel free to add some leaves to your soup as well.

Tip: you an also serve this as an appetizer!

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