Chilled avocado and cucumber soup with Quinoa
Ingredients
1 large ripe avocado
250 g cucumber (about half)
100g natural yoghurt
150ml water
Salt and pepper to taste
Fresh dill (small bunch)
Cooked pearl quinoa
PREPARATION
Peel the avocado and remove the stone. Place the avocado, cucumber, yoghurt and half of dill in a blender. Blend until smooth, adding water gradually. Soup should be smooth fairly thick and creamy consistency, add more water if necessary. Season with salt and pepper and chill in a fridge for at least an hour.
Serve with cooked pearl quinoa and for an extra refreshing option with some ice cubes (optional).
Garnish with fresh dill.
Serve with cooked pearl quinoa and for an extra refreshing option with some ice cubes (optional).
Garnish with fresh dill.
LEAVE A REVIEW
Submit your review | |
Quinola | Making Eating Right, Easy
Average rating: 0 reviews




WHERE TO
BUY QUINOA?
For a monthly quinoa-based recipe idea sign up to our newsletter.