Cold cucumber and avo soup recipe

Photographer, Amanda Boonzaaier spoils us with a lovilee rustic table setting with a cold cucumber and avo soup recipe by Nicky Brecher, winner of the 2012 ‘Toptientuiskokke’ competition and author of Boeresjiek. Nicky decorated this outdoor table that is perfect for even a Christmas lunch. I just loved the desert roses and crochet details.

 

 

Cold cucumber and avo soup recipe

Serves 4
 
Ingredients

• 1 onion, peeled and cut into quarters
• 500g cucumber, peeled, diced into pieces with the pips removed
• 2 medium avocados, peeled without the pip
• 1 garlic cloves, finely chopped
• 2ml cumin
• 375 ml fullcream yoghurt
• 15 ml Extra virgin olive oil
• Salt and freshly ground black pepper
• 15 ml basil leaves, finely chopped
• 15 ml mint leaves, finely chopped
• Lemon juice to taste

 

 

Method

1. Place the onion and cucumber in a food processor till fine. Put half the mixture aside.
2. Add the avo, garlic, cumin and yoghurt.
3. Pulp till fine. Add the olive oil to the mixture whilst still in the processor. Mix well.
4. Add salt and pepper, as well as spices, to taste.
5. Add some lemon juice to taste as well.
6. Add the mixture that was put aside back.
7. Place in the fridge for at least three hours to allow the flavours to mix. (The mixture can be thinned by adding water afterwards)

 
Serve cold with a dollop of cream and some ground black pepper on top.
 




 
You can purchase the Boeresjiek cookbook here.
 
Images: Amanda Boonzaaier Photography

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