Description
A refreshing chilled soup made with cucumbers and avocados, perfect for hot days.
Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 1 ripe avocado, pitted and scooped
- 1 cup plain Greek yogurt
- 1 cup vegetable broth (chilled)
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon olive oil
- 1/4 cup green onions, chopped (for garnish)
Instructions
- In a blender, combine the chopped cucumbers, avocado, Greek yogurt, vegetable broth, lemon juice, garlic, salt, and black pepper. Blend until smooth and creamy.
- Add the fresh dill and olive oil to the blender and pulse a few times to combine. Taste and adjust seasoning if necessary.
- Transfer the soup to a large bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
- Before serving, stir the soup well. Ladle into bowls and garnish with chopped green onions.
Notes
- For a spicier kick, add a diced jalapeño or a dash of hot sauce to the blender.
- Substitute the Greek yogurt with coconut yogurt for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg