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–+ servings
Lily

Chilled Cucumber and Avocado Soup: Refreshing Delight!

A refreshing chilled soup made with cucumbers and avocados, perfect for hot days.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. In a blender, combine the chopped cucumbers, avocado, Greek yogurt, vegetable broth, lemon juice, garlic, salt, and black pepper. Blend until smooth and creamy.
  2. Add the fresh dill and olive oil to the blender and pulse a few times to combine. Taste and adjust seasoning if necessary.
  3. 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.
  4. Before serving, stir the soup well. Ladle into bowls and garnish with chopped green onions.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 8gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 5mgSodium: 500mgFiber: 3gSugar: 3g

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.

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