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–+ servings
Chilled Cucumber Avocado Soup

Refreshing Chilled Cucumber Avocado Soup for Hot Days

A refreshing Chilled Cucumber Avocado Soup perfect for hot days, combining creamy avocado and crisp cucumber.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Cucumbers peeled, seeded, and chopped
  • 2 count Avocados ripe
  • 1 cup Plain Greek Yogurt full-fat or low-fat
  • 1 cup Cold Water adjust for consistency
For Flavor
  • 1 tablespoon Dried Dill or fresh dill
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Lemon Zest
  • 2 tablespoons Lemon Juice freshly squeezed
  • to taste Salt
  • to taste Pepper

Equipment

  • Blender
  • mixing bowl
  • airtight container

Method
 

Preparation Steps
  1. Gather all the ingredients needed for your Chilled Cucumber Avocado Soup.
  2. Peel, seed, and chop the cucumbers; slice avocados in half, remove the pit, and scoop the flesh.
  3. Add the chopped cucumbers and avocado to a blender, then add Greek yogurt and a splash of cold water.
  4. Sprinkle in dill, garlic powder, lemon zest, lemon juice, and season with salt and pepper.
  5. Blend on high for 30-60 seconds until smooth, adjusting thickness with cold water as needed.
  6. Chill the blended soup in an airtight container for at least 30 minutes.
  7. After chilling, stir the soup and serve in bowls, garnishing with herbs or olive oil if desired.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 18mgCalcium: 50mgIron: 1mg

Notes

Store in the fridge for up to 3 days or freeze for 1 month. Best served cold.

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