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
0.50 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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