Chilled Cucumber Avocado Soup with Fresh Dill
This chilled cucumber avocado soup is creamy, refreshing, and perfect for hot summer days. Fresh dill, lime juice, and cucumber give the soup a bright flavor, while avocado and Greek yogurt make it smooth and satisfying.
Equipment
- Blender or food processor
- Measuring cups and spoons
- Cutting board and knife
- Mixing spoon
- Serving bowls
Ingredients
- ½ cup vegetable broth
- 2 large cucumbers (peeled and cut into chunks)
- 1½ cups Greek yogurt
- ½ medium avocado (peeled and seeded)
- 1 medium shallot (peeled and halved)
- 3 tablespoons fresh dill (chopped)
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- Sea salt and black pepper to taste
- Fresh dill sprigs for garnish
- Thin cucumber slices for garnish
Instructions
- Add the vegetable broth, cucumbers, Greek yogurt, avocado, shallot, fresh dill, lime juice, cumin, salt, and black pepper to a blender or food processor. Blend until completely smooth and creamy.
- If you prefer a thinner consistency, add a little extra vegetable broth and blend again until combined. Taste and adjust seasoning as needed.
- Cover and refrigerate the soup for at least 2 to 3 hours until well chilled.
- Pour into serving bowls and garnish with fresh dill sprigs and thin cucumber slices before serving.
Notes
- English cucumbers work especially well here because they have fewer seeds and a smoother texture.
- Fresh lime juice brightens the flavor and keeps the soup tasting fresh after chilling.
- For a richer texture, use a full avocado instead of half.
- This chilled cucumber avocado soup tastes best served very cold straight from the refrigerator.
- For extra protein and a restaurant-style finish, top each bowl with chopped chilled shrimp tossed in a pinch of cumin.
