Ingredients
Method
- Combine chicken or vegetable stock, cucumbers, Greek yogurt, avocado, shallot, fresh dill, lime juice, ground cumin, and salt in a blender or food processor.
- Blend until the mixture is completely smooth. If a thinner consistency is desired, gradually add more stock until it reaches your preference.
- Transfer the soup to an airtight container and refrigerate for at least 2-3 hours to allow the flavors to meld and the soup to chill thoroughly.
- Before serving, taste the soup and adjust seasonings as needed.
- Serve the chilled soup in bowls, garnished with fresh dill sprigs and thin cucumber slices. Add a sprinkle of black pepper if desired.
Notes
- For the creamiest texture, ensure your avocado is perfectly ripe. If you find the soup too thick, I’ve often found that adding a tablespoon or two of extra stock at a time, blending, and checking the consistency helps achieve the perfect smoothness without making it watery.
- To prevent browning, especially if making ahead, press plastic wrap directly onto the surface of the soup before refrigerating. The lime juice also helps maintain the bright green color.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Its freshness is best enjoyed within the first 24 hours. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To prevent browning, especially if making ahead, press plastic wrap directly onto the surface of the soup before refrigerating. The lime juice also helps maintain the bright green color.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Its freshness is best enjoyed within the first 24 hours. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.