Recipe for: Green cucumber, avocado, and fresh mint cold soup - photo 1
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Recipe for: Green cucumber, avocado, and fresh mint cold soup

Spicy May Day Appetizers Vegetarian Dishes 25 min Easy 0 views ~33.09 PLN * - (0)
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Description

A refreshing, creamy cold soup combining the freshness of cucumber, the creaminess of avocado, and the intense aroma of mint. This is a light, healthy option for warm days — perfect for May gatherings, as an appetizer before the main course, or a light lunch. The consistency is smooth and green, with a subtle tang from lemon and a sharper hint of garlic; served with a drizzle of olive oil and a mint leaf, it looks impressive and appetizing. The dish is quick to prepare, rich in healthy fats and vitamins, and thanks to the kefir, it has a pleasant acidity. It can easily be modified to a vegan version by replacing the kefir with a plant-based drink made from soy or coconut.

Ingredients Used

Ingredients (10)

Servings:
4
  • Cucumber 2 pcs (~600 g)
  • Avocado 2 pcs (~400 g)
  • Kefir 500 g
  • Lemon 1.3 pcs (~100 g)
  • Garlic 1 clove (~5 g)
  • Mint 15 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Olive oil 15 ml
  • Dill 0.5 bunch (~10 g)
💰 Estimated dish cost: ~33.09 PLN (8.27 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Ingredient Preparation

1

Wash the cucumbers under cold running water. If the skin is thick or bitter, peel them with a vegetable peeler, leaving a strip of skin for decoration if you like. Cut the cucumber in half lengthwise and, holding the half over a cutting board, scoop out the seeds with a spoon (if they are very watery, removing them will prevent the soup from becoming diluted). Cut the cucumber into thick pieces (about 2–3 cm).

Ingredients: Cucumber
Use a cutting board and a sharp knife. If you don't want to remove the seeds, you can leave them in — the soup will be more watery. Tools: chef's knife, peeler, seed scooping spoon.
2

Prepare the avocado: cut it in half lengthwise around the pit, twist the halves and remove the pit with a spoon or by striking it with the knife blade and pulling it out (be careful with your fingers). Cut the halves again and scoop out the flesh with a spoon. Cut the flesh into pieces. If the avocado is too hard, set it aside for 10–20 minutes at room temperature to ripen.

Ingredients: Avocado
Use a sharp knife and a spoon to extract the flesh. If the seed is difficult to remove, you can gently scrape it out with a teaspoon instead of hitting it with the knife.
3

Grate or finely chop a clove of garlic. Cut the lemon in half and squeeze out the juice — you need about 30 ml (about 2 tablespoons). Tear off a few larger mint leaves for decoration; chop the rest coarsely (remove the stems or use only the thin tips). If you are using dill, chop it finely.

Ingredients: Lemon, Garlic, mint, Dill
Use a citrus juicer if you have one. It's better to grate the garlic on a fine grater or use a garlic press to distribute it evenly. Tools: garlic press (optional), lemon juicer, cutting board, and knife.

Blending

4

In the blender jug, place the chopped cucumber, pieces of avocado, kefir, lemon juice (about 30 ml), most of the chopped mint (leave a few leaves for decoration), and grated garlic. Cover the blender and blend on medium speed for 30–60 seconds until a smooth, creamy, green mixture is formed. If the cold soup is too thick, gradually add cold water (30 ml at a time) and blend again until the desired consistency is reached — it should be slightly liquid but not watery.

Ingredients: Cucumber, Avocado, Kefir, Lemon, Garlic, mint, Dill
Use a jug blender or an immersion blender. If you are using an immersion blender, blend in a wide container, moving the blender's end to achieve a smooth consistency. This is a key step — blend until the soup is completely smooth, without any pieces of avocado or cucumber.

Seasoning

5

Pour the blended cold soup into a large bowl. Add salt and freshly ground pepper to taste — start with a small amount and taste. If the flavor is too sour, add a bit more avocado or 1–2 tablespoons of kefir. Taste and adjust the proportions: more lemon for acidity, more dairy for creaminess, water for thinning.

Ingredients: Salt, Black pepper, Avocado, Kefir
Use a metal spoon or a flavor brush for mixing and tasting. A common mistake is over-salting — it's better to season gradually.

Cooling and Serving

6

Cover the bowl with plastic wrap and place it in the refrigerator for at least 20–30 minutes — the cold soup tastes best very chilled. Stir again before serving. Pour into shallow bowls or glasses. Drizzle each portion with a teaspoon of olive oil (optional), garnish with a mint leaf and a bit of chopped dill. Serve with dark, crusty bread (e.g., whole grain bread) or as a light appetizer alongside grilled vegetables.

Ingredients: Olive oil, mint, Dill
It is best to use soup bowl plates for cold soups; if time allows, chill the bowls before pouring in the soup. Do not freeze the cold soup — the structure of the avocado will be ruined.

Fun Fact

💡

Chilled soups have a long tradition in the cuisines of Central and Eastern Europe — the most famous is the Polish beetroot soup. Green chilled soups, based on herbs and yogurt bases, are a popular variation in the warm months, combining local herbs with Mediterranean lightness.

Best for

Majówka Letnie przyjęcie Lekka kolacja Lunch na świeżym powietrzu

Tips

🍽️ Serving

Serve very chilled, preferably in shallow bowls. Add a teaspoon of good extra virgin olive oil just before serving and a mint leaf for contrast. It pairs well with whole grain bread, grilled salmon, or a roasted vegetable salad.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Before serving, stir or briefly blend if you notice separation. Do not freeze — the avocado will change in texture and taste.

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