Cold Cucumber & Avocado Soup with Gremolata

Total time 12 mins
12 mins preparation time

This refreshing green vegetable and kefir soup recipe is served cold with a gremolata topping. It’s wonderful on a hot summer’s day. Suitable for vegetarians

Ingredients

2 portion(s)
500 g
kefir
1 
avocado
1 
long cucumber
1 
spring onion
1 bunch
of chives
1 bunch
of parsley
1 bunch
of basil
2 tbsp
lime juice
4 tbsp
olive oil

Gremolata:

1 bunch
of parsley
2 
cloves garlic
1 tbsp
olive oil
1 tbsp
grated lemon zest
 ½ tsp
pepper

Additionally:

A few red onion slices to serve
Nutritional facts (per portion): 2143 kJ  /  512 kcal
40 g Fat
13 g Protein
23 g Carbohydrates

Preparation

Step 1

Finely chop garlic and parsley for the gremolata.

Step 2

Mix them with olive oil, lemon zest and pepper. Put it in the fridge.

Step 3

Cut the washed vegetables into smaller pieces. Chop the herbs.

Step 4

Blend herbs, vegetables and olive oil with kefir.

Step 5

Season with Kikkoman Ponzu Lemon sauce and lime juice.

Step 6

Serve with thinly sliced red onion and gremolata.

Recipe-ID: 1139

Recipe as PDF

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Finely chop garlic and parsley for the gremolata.

Mix them with olive oil, lemon zest and pepper. Put it in the fridge.

Cut the washed vegetables into smaller pieces. Chop the herbs.

Blend herbs, vegetables and olive oil with kefir.

Season with Kikkoman Ponzu Lemon sauce and lime juice.

Serve with thinly sliced red onion and gremolata.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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