Layered Soup Hot-cold
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the soup: (avocado-cucumber-buttermilk soup)
- 2 avocado (s)
- 1 cucumber (s)
- 1 zucchini
- 500 ml buttermilk
- 1 tablespoon olive oil
- 1 clove garlic
- Salt and pepper from the mill
- 1 pinch (s) nutmeg
For the soup: (strawberry tomato soup)
- 300 g strawberries, fresh
- 450 ml tomatoes, happened
- salt
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Put the avocado pulp, cucumber and zucchini with the skin, garlic clove and buttermilk in a saucepan. Process with a very good hand blender to a creamy, rather thick mass. Stir in the spices and olive oil and season to taste.
- Clean the strawberries and place them in a second saucepan with the tomatoes. Also puree. Heat slowly, but do not boil.
- First serve the cold buttermilk soup in glasses, then carefully but lively add the warm tomato soup. Garnish with fresh tomatoes and basil leaves and grind fresh pepper over them.
- Serve immediately, preferably with long latte macchiato spoons. Bread sticks go well with it.
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