Chilled Cucumber Avocado Soup with Fresh Dill is a simple chilled soup that’s perfect for a hot summer day. This refreshing soup comes together in just a few minutes without ever needing to turn on your oven or cooktop.
Chilled Cucumber Avocado Soup with Fresh Dill
Chilled Cucumber Avocado Soup with Fresh Dill is a simple chilled soup that’s perfect for a hot summer day. This refreshing soup is super easy to make, coming together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is a great way to use delicious cucumbers from your garden or local farmers’ market. The thick and creamy texture results from using smooth avocado, making it unnecessary to use cream.
- 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 tbsp fresh dill, chopped
- 2 tbsp fresh lime juice
- 2 tsp ground cumin
- 2 tsp sea salt
- black pepper, to taste
- optional: sprigs of fresh dill and/or sliced cucumber for garnish
Add all of the ingredients to a blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency.
Adjust seasonings to taste.
Refrigerate for at least 2- 3 hours before serving.
Serve topped with sprigs of fresh dill and thin slices of cucumber. For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.