Cold cucumber, radish and avocado soup with black beluga lentils


Cold cucumber, radish and avocado soup with black beluga lentils

Oh, how I love this type of cooking!  A few ingredients, one pot, no fuss, no washing. Effect- great!

It will take you literally 10 minutes to prepare this soup. Just cook the beluga lentils in advance and have all the soup ingredients at hand. You will get a great, refreshing soup, perferct for the summer heat. If you want this to be more filling, just add more lentils.

10 minutes, I'm not kidding. Ready? Your time starts now!

Makes 2 servings

  • 1 cucumber (mine was about 230 grams), leave the skin on
  • 400 grams buttermilk
  • 1 avocado
  • 50 grams radishes (approx 5 pieces)
  • 1/3 cup green onion, chopped
  • 1 clove garlic
  • 1 tbsp basil leaves, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • black pepper to taste
  • 70 grams black lentils (beluga), cooked accordingly to the instructions
  1. Put all soup ingredients (without beluga lentils) into a blender and blend until smooth.

    Check the seasoning and add more salt, pepper or lemon juice, if neccessary.

    Put in in a fridge and chill.

    When cold, pour into bowls. Add beluga lentils.

    Garnish with redishes and basil leaves. Serve.

Article Categories:
Appetizers and Snacks · Vege and Vegan · Soups

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