Cold Vegetable Smoothie Soup with Feta Cheese
by Editorial Staff
Smoothies are a trendy trend in modern cooking. It is a thick drink made from berries, fruits, or vegetables crushed in a blender. Cucumber, bell pepper, avocado, and tomato juice smoothie soup is prepared in the same way. Brined cheese marinated in spices and olive oil and fresh basil give this cold vegetable soup a light piquancy and Mediterranean flavor.
Cook: 10 minutes
Servings: 2
Ingredients
- Tomato juice – 200 ml
- Avocado – 1 pc.
- Sweet pepper – 1 pc.
- Cucumber – 1 pc.
- Dried oregano – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Ground black pepper – 1/6 teaspoon
- Bryndza – 60 g
- Olive oil – 1 tbsp
- Fresh purple basil – 1 sprig
Directions
- Cut the feta cheese into cubes of any size and roll in dry oregano. Top with half the olive oil. Leave the feta cheese to marinate while the smoothie is preparing.
- Free the avocado from hard peel and pits. Peel the stalks and seeds from the pepper. Peel the tough skin off the cucumber in a thin layer. Chop the avocado, cucumber, and bell peppers into large pieces.
- Place the cucumber, bell peppers, and avocado in a blender bowl and blend until smooth. Season with salt and black pepper to taste.
- The mass turned out to be quite thick, but homogeneous. Pour half of the chilled tomato juice into a bowl. Spoon 1/2 of the puree vegetable mixture into the center of the plate.
- Place half of the pickled cheese on top. Garnish a plate with fresh basil leaves, season with salt, and lightly drizzle with olive oil. Make another serving of smoothie soup in the same way.
- Serve chilled soup to the table. It’s delicious, healthy and very fast!
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