In summer, you want more lightness: flying translucent dresses, sparkling wine, light and fresh food. A delicious soup made with seasonal vegetables will diversify the traditional summer lunch menu.
It is necessary
- - 3 sweet green peppers;
- - 5 arrows of green onions;
- - 4-5 fresh cucumbers;
- - 2 cloves of garlic;
- - 200 ml of natural yogurt;
- - 1, 5 pieces of avocado;
- - 1 green chili;
- - a handful of basil leaves;
- - 3 sprigs of mint;
- - 2 tablespoons of apple cider vinegar;
- - 350 ml of vegetable broth;
- - a pinch of sugar;
- - 6 tablespoons of grated Parmesan;
- - 4-5 tablespoons of olive oil.
Instructions
Step 1
Chop the bell peppers into small cubes, chop the green onion arrows and mix in a bowl with the chopped bell peppers.
Step 2
Add one chopped cucumber to the vegetables and set aside. Prepare and peel the garlic, green chili, and chop the avocado.
Step 3
Place the pre-chopped cucumbers, green basil leaves, hot peppers, garlic cloves, avocado and mint leaves in a blender bowl with a few ice cubes and chop.
Step 4
Then add yogurt to the vegetable mass, pour in cold broth and apple cider vinegar, add sugar, chop again until smooth and season to taste. Pour the soup into a pitcher and refrigerate.
Step 5
Make Parmesan Chips. Grate the cheese on a fairly fine grater. Put on a baking sheet, previously lined with parchment, in small strips, without tamping.
Step 6
Bake in oven at 200 ° C until golden brown for 5 minutes. Cool completely first, then remove the resulting chips from the paper. Ideally, the chips should be thin, crispy and airy.
Step 7
Pour the chilled soup into bowls with 2 tablespoons of chopped vegetables in each bowl, add olive oil. Serve the Parmesan Chips Soup.
