Cucumber Avocado Soup

This recipe for Chilled Cucumber Avocado Soup is ideal for serving on hot days. It takes just 15 minutes to prepare (although bear in mind it will then need two hours to chill before serving) and is perfect for summer dinner parties. Key ingredients are cucumbers, avocado, Greek yogurt, and cumin.

Prep Time 15

Additional Time 2

Total Time 2 15

Servings -6

Calories 135kcal

Author Michelle Ordever

Ingredients

½ cup vegetable broth
2 large cucumbers peeled and cut into chunks
1½ cups Greek yogurt
½ medium avocado peeled and seeded
1 medium shallot peeled and cut in half
3 Tbsp fresh dill chopped
2 Tbsp fresh lime juice
2 tsp ground cumin
Sea salt and black pepper to taste

For Garnish

Sprigs of fresh dill and/or sliced cucumber

Instructions

Add all ingredients to a 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 the fridge and pour into individual serving bowls. Top with sprigs of fresh dill and/or thin slices of cucumber. Enjoy!

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