Cold Cucumber and Avocado Soup from Mixer with Chorizo and Bacon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the soup:
- 1 cucumber (s)
- 0.5 ½ avocado (s), the scraped out flesh in large cubes
- 500 ml buttermilk
- 1 lime (s)
- 0.5 ½ bunch coriander greens, finely chopped
- 0.5 ½ bunch parsley, smooth, finely chopped
- 1 clove garlic, finely diced
- 1 chilli pepper (s), fresh red one
- Salt and pepper, freshly ground
- 1 tablespoon sugar
For decoration:
- 1 packet bacon, sliced
- 150 g sausae, chorizo in one piece
- 2 tablespoon vegetable oil, (rapeseed / sunflower)
Print Recipe
Pin Recipe Instructions
- Preparation of the soup:
- Wash the cucumber thoroughly, cut off the ends and quarter the cucumber. The bowl stays on and makes for a rich green color. Now cut into even pieces and place in the blender.
- Roughly chop half a bunch of parsley and coriander with the stalks and also add to the blender.
- Halve the avocado, scrape out the pulp with a tablespoon, cut into large cubes and add. Cut 1/4 of the chilli pepper into fine rings and also add. Then add 1/2 teaspoon of salt and 1 heaped tablespoon of sugar. Now add the peel of half a lime and the juice of half a lime. Finally add 300 ml of the buttermilk and mix thoroughly at the highest level to a homogeneous mass. If the soup is still too thick, use the remaining buttermilk to adjust to your personal creaminess.
- When the consistency is reached, season again with salt (sugar if necessary) and freshly ground pepper from the mill. Mix vigorously again and chill the soup.
- Preparation of the garnish:
- The chorizo sausage is cut into approx. 1 cm thick slices and skewered over the flat side on shashlik skewers.
- Now let a coated pan get very hot and fry the sausage slices on both sides for about 1 to 2 minutes, set aside and let the fat drip off on kitchen paper.
- Bake the bacon strong and crispy on both sides and degrease on kitchen paper as well.
- Now finely chop the parsley and coriander leaves.
- The chilled soup is vigorously mixed again and served in long drink or stemmed glasses.
- Sprinkle with coriander and parsley to decorate and place the chorizo skewers and bacon across the glass. If necessary, shorten the wooden skewers to the appropriate length with poultry shears.
- If you like, you can add a handful of crushed ice to the soup before serving and then mix it even more vigorously.
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