RECIPE: Chilled Cucumber Avocado Soup
RECIPE: Chilled Cucumber Avocado Soup
Let’s welcome this new summer weekend with this no sweat yet so savory recipe!
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.
Prep time: 15 minutes (+ 2-3 hours to chill)
Cook time: n/a
Serves: 4-6
Ingredients:
½ c. vegetable broth
2 large cucumbers, peeled and cut into chunks
1½ c. Greek 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
Sea salt and black pepper, to taste
Sprigs of fresh dill and/or sliced cucumber, for garnish
Directions:
Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more broth until you reach the desired consistency. Adjust seasonings to taste.
Cover and refrigerate for at least 2- 3 hours.
To serve, remove from refrigerator and transfer to individual serving bowls and top with sprigs of fresh dill and/or thin slices of cucumber. Enjoy!
Tip: For an even nicer 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 before serving.
Enjoy!
Your happy WAHM, Stephanie Gilbert
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