Chilled Cucumber Avocado is going to be your go-to soup when it’s way too hot to cook! Grab the fresh ingredients at your local farmers’ market and enjoy with fresh dill.
Chilled Cucumber Avocado Soup is the go-to summer meal!
When it’s hot outside, the last thing I want to do is spend time in a hot kitchen. Sometimes, it’s even so hot that you don’t want hot food. A flavorful cold soup is the perfect way to enjoy a fulfilling lunch or dinner without increasing the uncomfortable heat.
Using seasonal produce, adding cold soups to your meal plan is easy. The grocery store and your local farmers markets are full of the freshest ingredients. Better yet – if you’re growing your own garden, you can consider yourself lucky that you have fresh produce at your convenience.
My favorite part about a cold soup is that you can prep it in the morning, let it marinate in the refrigerator throughout the day, and when you get ready to eat, it’s ready to go. A chilled soup can be the main course or pair with a side salad and a loaf of warm bread.
One way to ensure your soup stays cooler for a longer period of time, chill your bowls, too! Pop them in the refrigerator when you store the soup or put the bowls in the freezer for at least 30 minutes prior to enjoying your meal.
Ingredients and Tools to Make Cucumber Avocado Soup:
- Blender, Food Processor, or Immersion Blender
- Covered Storage Container
- Vegetable Broth
- Cucumbers
- Greek Yogurt
- Avocado
- Shallot
- Fresh Dill
- Fresh Lime Juice
- Ground Cumin
- Sea Salt
- Ground Black Pepper
How to Make Cucumber Avocado Soup:
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!
Ingredients
- ½ c. vegetable broth
- 2 large cucumbers, peeled and cut into chunks
- 1½ c. Greek 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
- Sea salt and black pepper, to taste
- Sprigs of fresh dill and/or sliced cucumber, for garnish
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!
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 131mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 7g
This data was provided and calculated by Nutritionix on 6/13/2021
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