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.
Equipment Needed
Ingredients
- 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
Instructions
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.
