Chilled cucumber & avocado soup with pizza twists

Chilled cucumber & avocado soup with pizza twists

Total: 1 hr 55 Min. | Active: 35 Min.
Nutritional value / people: 775 kcal
, Fat: 39 g
, Carbohydrate: 81 g
, Protein: 22 g

On hot summer days and mild summer evenings, we all want something a little lighter. A chilled soup with toasted bread or these pizza twists is both refreshing and healthy and will satisfy any hunger pangs.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 cucumbers, washed, cut into pieces
2 avocados, deseeded, cut into pieces
600 g plain greek yoghurt, plain
1 bunch parsley
1 bunch chives
1 bunch basil
1 lemon, use only the juice
salt and pepper to taste

Pizza twists

½ pizza dough (approx. 570 g)
4 tbsp red tapenade
40 g Parmesan by the piece
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How it's done

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Puree the cucumber, avocado and herbs in a food processor or blender until a homogeneous texture is achieved. Stir in the yoghurt and lemon juice, season the soup. Cover and refrigerate for approx. 1 hr.

Pizza twists

Halve the dough lengthwise, cut each into 6 strips of equal width, brush with the tapenade and grate the parmesan on top. Hold the strips at both ends, twist carefully and place on a baking tray lined with baking paper.

Bake for 15-20 mins. in the centre of an oven preheated to 180°C.

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