Cold Cucumber and Greek Yogurt Soup, Crispy Bread and Avocado
By chef Franco Luise
A light summer soup that combines the fresh flavor of cucumber and the creaminess of Greek yogurt, complemented by crispy croutons from sourdough bread and avocado. Ideal as a starter or a light lunch on hot summer days.
- 10 min
- total
- Easy
- level
7 min prep · 3 min cook
What you will need
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Greek Yogurt 50 g -
Cucumber 0.5 pcs -
Avocado 0.5 pcs -
Bread 1 slice
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Olive Oil 0.25 tbsp -
Basil 0.25 pcs -
Lovage 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. This is what awaits on your plate – a refreshing cold cucumber soup with croutons and avocado 🥒🥑 Prepare all your ingredients in advance so the work goes quickly and smoothly.
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Cut the bread into croutons. Cut the bread into small cubes to make croutons.
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Toast the croutons. Heat the olive oil in a pan and toast the croutons over medium heat until golden, about 2–3 minutes. Then set them aside to cool.
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Peel the cucumber. Peel the cucumber.
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Add the cucumber to the blender. Cut the peeled cucumber into larger pieces and place them in a blender. Optionally add herbs if you have them (e.g., basil, mint, or lovage), Greek yogurt, and water
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Blend everything. Blend everything thoroughly until smooth. If the soup is too thick, add a little more water. Season with salt and pepper.
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Prepare the avocado. Peel the avocado, remove the pit, and cut into smaller pieces.
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Serve the soup. Pour the soup into bowls, add the avocado pieces and the toasted croutons. Drizzle with olive oil, optionally add a spoonful of yogurt, and sprinkle with fresh herbs. Serve chilled 🥣✨
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