I love cold soups in the Summer. In our home, as a little girl, we always used all the ripe tomatoes to make either Gazpacho or cold tomato soup, that we garnished with egg crumbs, croutons and chopped herbs.
A few years ago, I started to travel and try other recipes like the Spanish Ajo Blanco, the Eastern European Borscht … And try different mixes with summer fruits, seeds, nuts.
In fact, like in everything in the kitchen, the secret is to go experimenting and trying to use new ingredients!
Cucumber and Melon Cold Soup
2 cucumbers, peeled and seeded
1/2 Galia melon, peeled and seeded
1 medium avocado
1/4 cup cold water
Juice of 1 juicy lemon
1 teaspoon of sea salt
1 pinch of freshly ground black pepper
1 garlic clove, no germ, optional
1. To make the soup, roughly chop cucumber, melon and avocado and add every ingredient to one blender. Blend very well until you get a very creamy texture (I did it for about 2 min). Adjust the seasonings to your taste and keep the soup in the fridge until serving.
2. Chop the herbs until minced, put them in a small bowl and add the hemp seeds, olive oil and salt. Stir to incorporate and reserve.
3. Serve the soup, topping it with the previously made herb “pesto” and some fresh greens, as in the photos 🙂