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 cook top. 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)
Serves: 4-6


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

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.

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