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Chilled Cucumber Avocado Soup with Fresh Dill
Chilled Cucumber Avocado Soup with Fresh Dill
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.
Ingredients
- ½ cup vegetable broth
- 2 large cucumbers peeled and cut into chunks
- 1½ cup Greek yogurt
- ½ medium avocado peeled and seeded
- 1 medium shallot peeled and cut in half
- 3 tablespoons fresh dill fresh, chopped
- 2 tablespoons lime juice fresh
- 2 tsps ground cumin
- Sea salt to taste
- Black pepper to taste
Instructions
- Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more broth until you reach the desired consistency. Adjust seasonings to taste.
- Cover and refrigerate for at least 2- 3 hours.
- To serve, remove from refrigerator and transfer to individual serving bowls and top with sprigs of fresh dill and/or thin slices of cucumber. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For an even nicer 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 before serving.
Nutrition
Calories: 58kcal (3%)Carbohydrates: 5g (2%)Protein: 8g (16%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mg (1%)Sodium: 153mg (7%)Potassium: 216mg (6%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 938IU (19%)Vitamin C: 12mg (15%)Calcium: 117mg (12%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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