Cold Cucumber & Avocado Soup with Gremolata
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
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.
Recipe as PDF
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