A soup to cool down. As you might already know from our recipe for cold cucumber soup, we are big fans of summer soups. The reason is quite obvious – those soups are easily prepared, can be verified endlessly, they don’t really feel like food but more like a lemonade but still make you full. The only disadvantage: Always remember that they need a few hours to cool in the fridge. Which is also no problem if you prepare your summer soup the evening before and let it cool overnight in the fridge. It can stay in there several days, so you’ll also have something to eat for the day after tomorrow… and the day after.
40 minutes (time to cool down)
- 2 packages cooked beetroot
- 2 cucumbers
- 1 red onion
- 2 avocado
- 3 tbsp plant-based cream
- 1 nectarines
- 10 g (0.35 oz) cress
- 10 g (0.35 oz) dill
- water (as much as needed)
- Peel red onion, drain beetroot but keep the juice.
- Wash cucumber, peel and pit avocado.
- In a blender, purée onion, beetroot (with juice), cucumber, avocado, plant-based cream, cress and dill until smooth. Add as much water as needed until you reach the wanted texture (we used approx. 400ml, 1.5 cups).
- Season with salt and pepper. Pour in a vessel and let chill in your fridge for at least 4 hours.
- Is your soup cold enough? Then let’s keep going! Finely dice second cucumber and second avocado, as well as nectarine.
- Serve soup in a bowl and top with diced veggies and fruits. Finish with a swirl of plant-based cream, fresh cress and dill. Bon Appetit!