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Recipe of: © Monsieur Cuisine

Chilled cucumber soup with avocado

MC connect
4 portions
Ready in: 0:26 h
Preparation time: 23 min.
Created on: 30.01.2019
  • 1 shallot (30 g)
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 cucumbers (600 g)
  • 1 large avocado (200 g)
  • ½ lime (juice)
  • 1 bunch of dill
  • 350 ml cold, strong vegetable stock
  • 1 tbsp cider vinegar
  • 2 dashes of Tabasco
  • salt to taste
  • 125 g ice cubes


Per portion:

  • calorific value
    615 kj / 147 kcal
  • protein: 2 g
  • carbohydrates: 5 g
  • fat: 14 g
Preparation time
23 min.
Ready in
0:26 h
  1. Peel and halve the shallot and garlic. Put both into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug.
  2. Add the olive oil and, the measuring beaker not inserted, sweat everything with the roast button/3 minutes/110 °C. Remove the lid and let the mixture cool for 10 minutes.
  3. Meanwhile, wash and peel the cucumbers and cut them in half lengthways. Scrape out the seeds by running a teaspoon down the halves and then cut them into rough pieces.
  4. Halve and stone the avocado, spoon the flesh out of the halves and put into the blender jug together with the lime juice.
  5. Wash the dill and shake it dry. Tear the needles from their stems and chop them finely.
  6. Add the cucumber pieces, two-thirds of the dill, vegetable stock and apple cider vinegar and, with the measuring beaker in place, blend everything until smooth for 20 seconds/speed setting 7. Season with Tabasco and salt until you have the right level of heat.
  7. Add the ice cubes and, with the measuring beaker in place, blend everything for 20 seconds/speed settings 4–8, increasing the speed gradually.
  8. Pour the soup into glasses or soup bowls, scatter over the rest of the dill and serve.



You could serve the soup with 200 g shredded smoked trout fillet or finely chopped smoked salmon on top.




Bon appétit with Monsieur Cuisine

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