Chilled Cucumber Avocado Soup!
Cucumber avocado soup: enjoy this refreshing, creamy, and healthy no-cook soup. Perfect for a light meal, it's ready in minutes.
Ingredients
- ½ cup chicken or vegetable stock
- 2 large cucumbers (peeled and cut into chunks)
- 1 ½ cups 2% fat plain Greek yogurt
- ½ medium avocado (peeled and seeded)
- 1 medium shallot (peeled and cut in half)
- 3 tablespoons fresh dill (chopped)
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons salt
- black pepper (to taste)
Instructions
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.