Recipe for Chilled Cucumber Avocado Soup with Fresh Dill
Ingredients:
2 large cucumbers, peeled and cut into chunks
½ medium avocado, peeled and seeded
1 medium shallot, peeled and cut in half
1 ½ cups Greek 2% yogurt (gluten free)
½ cup chicken or vegetable stock (gluten free)
2 tbsp. fresh lime juice
3 tbsp. fresh dill, chopped
2 tsp. ground cumin
2 tsp. sea salt
Black pepper
Optional:
Garnish with sprigs of fresh dill and/or sliced cucumber.
Directions:
1. Add all ingredients to a blender/food processor and blend until smooth. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency. Adjust seasonings to taste.
2. Refrigerate for at least 2 – 3 hours before serving.
3. Serve topped with sprigs of fresh dill and thin slices of cucumber.
Tip: For a more interesting and prettier 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.
You can add this soup to the ones found in the 10 Delicious Summer Recipes to Beat the Heat or even pair it up with one of the summer salads you’ll find there.
Enjoy this refreshing chilled cucumber avocado soup on a hot summer day!
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