Recipe: 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’s a simple recipe that you assemble in just a few minutes without ever needing to turn on your stove.

This simple and healthy soup is a delicious way to use up some fresh dill and cucumbers from your garden or local farmers’ market!

Ingredients:

• ½ cup of chicken or vegetable stock
• 2 large cucumbers, peeled and cut into chunks
• 1 ½ cup of plain Greek 2% yogurt
• ½ medium avocado, peeled and seeded
• 1 medium shallot, peeled and cut in half
• 3 Tablespoons of fresh dill, chopped
• 2 Tablespoons of lime juice
• 2 teaspoons of ground cumin
• 2 teaspoons of sea salt
• Black pepper, to taste
• Optional: sprigs of fresh dill and/or sliced cucumber for garnish

Directions:

Add all ingredients to 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.  

Bon appétit!