Chilled Cucumber Avocado Soup with Fresh Dill


Chilled Cucumber Avocado Soup with Fresh Dill
Recipe type: Soup
This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
  • ½ cup chicken or vegetable stock
  • 2 large cucumbers, peeled and cut into chunks
  • 1 ½ cup Greek 2% yogurt
  • ½ medium avocado, peeled and seeded
  • 1 medium shallot, peeled and cut in half
  • 3 T. fresh dill, chopped
  • 2 T. fresh lime juice
  • 2 t. ground cumin
  • 2 t. sea salt
  • black pepper, to taste
  • optional: sprigs of fresh dill and/or sliced cucumber for garnish
  1. Add all ingredients to blender or food processor and blend until smooth.
  2. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency.
  3. Adjust seasonings to taste.
  4. Refrigerate for at least 2- 3 hours before serving.
  5. Serve topped with sprigs of fresh dill and thin slices of cucumber.
  6. For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces.
  7. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.

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