Watercress-avocado soup

Total time: 30 minutes
Courses: Soups
Time category: 30 minutes
Servings: 4 persons


  • Milk filter or fine sieve
  • Blender



  • 1 cup (250ml) warm water
  • 230 g cubed tomatoes
  • 1 cup (150g) cubed cucumbers
  • 2 tbs shredded leeks
  • 1/2 cup (60g) cubed celery
  • 3 tbs condensed pistou (see below)
  • 1 pinch sea salt

Vegetables mix

  • 2 cups (48g) cubed avocados (about 3 avocados)
  • 1 cup (30g) shredded watercress

Condensed pistou

  • 1/2 cup (125ml) olive oil
  • 1 cup (75g) fresh basil
  • 1/2 cup (60g) grossly chopped dried tomatoes
  • 1/2 cup (75g) pistachios
  • 1 tbs lemon juice
  • 1 1/2 tbs sea salt
  • 1 1/2 clove garlic


Avocado – watercress soup

  • Blend together water, tomatoes, cucumber, leek, and celery until you get a juice.
  • In a bowl, filter the juice with a fine strainer. Add condense pistou and salt (see recipe below). Mixwell with a whip.
  • When serving, mix avocado and watercress. Add the vegetable blend to the stock and stir.

Condensed pistou.

  • Grind all ingredients in a blender until a uniform paste is obtained.


To prepare the stock, dilute 1 1/2 tbs of this mixture into a cup of water.
The condensed pistou will keep a month in the fridge in a sealed container.
The soup will keep for 2 days in the refrigerator in an airtight container.
Enjoy your meal!