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.
½ cup chicken or vegetable stock
2 large cucumbers, peeled and cut into chunks
1 ½ cup Greek 2% yogurt
½ medium avocado, peeled and seeded
1 medium shallot, peeled and cut in half
3 T. fresh dill, chopped
2 T. fresh lime juice
2 t. ground cumin
2 t. sea salt
black pepper, to taste
optional: sprigs of fresh dill and/or sliced cucumber for garnish
Add all ingredients to blender or 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. Refrigerate for at least 2- 3 hours before serving.
Serve topped with sprigs of fresh dill and thin slices of cucumber. For an even 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.