Chilled Cucumber Avocado Soup with Fresh Dill

This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.

Print Recipe

Chilled Cucumber Avocado Soup with Fresh Dill Yum

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Starter

Prep Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 0.5 cup vegetable stock
• 2 large cucumbers peeled and cut into chunks
• 1.5 cup coconut yogurt
• 0.5 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
• 2 tsp sea salt
• black pepper to taste
• sprigs of fresh dill and/or sliced cucumber for garnish (optional)

Course Starter Prep Time 15 minutes Servings people MetricUS Imperial Ingredients 0.5 cup vegetable stock 2 large cucumbers peeled and cut into chunks 1.5 cup coconut yogurt 0.5 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 2 tsp sea salt black pepper to taste sprigs of fresh dill and/or sliced cucumber for garnish (optional)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more vegetable stock until you reach the desired consistency. Adjust seasonings to taste.
2. Cover and refrigerate for at least 2- 3 hours before serving.
3. Serve chilled topped with sprigs of fresh dill and thin slices of cucumber. Enjoy!