Vida Recetas Editorial
Melon and avocado soup is a cold, light, and refreshing recipe, ideal for hot days. This soup combines the sweetness of melon with the creaminess of avocado, creating a smooth texture and a balanced flavor that pleasantly surprises. It is a healthy and nutritious option, perfect as a starter or even as a light main course.
This contemporary preparation is inspired by traditional cold soups like gazpacho, but with a more exotic touch thanks to ingredients such as macadamia nuts and lemon thyme. The recipe is very simple: just cut the ingredients, blend them with a little water, and chill. In a few minutes, you will have an elegant and delicious soup.
It is ideal for those looking for vegetarian, gluten-free, or low-calorie options. It also allows variations: you can substitute thyme with mint or basil, or add a touch of ginger or chili for a spicy twist. The soup is served well chilled, garnished with thyme leaves or chopped nuts.
Cook
10 min
Servings
4
Cut the melon, onion and avocado into large squares and place them in the glass
Add the macadamia nuts and the rest of the ingredients
Add a little water and whisk at maximum power
Add water to achieve the desired texture
Refrigerate and chill before serving
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
