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How to Make Avocado and Cucumber Soup

Renee' Groskreutz
Here's a chilled, blender soup: How to make avocado and cucumber soup for a refreshing, savory lunch with avocados, cucumber, Greek yogurt, lime, chicken stock and fresh herbs.
5 from 4 votes
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Ingredients
  

  • ½ c. chicken stock
  • 2 cucumbers
  • 1 ½ c. Greek yogurt
  • 2 avocados
  • 1 shallot
  • 2 T fresh dill
  • 3 T lime juice
  • 1 ½ t. ground cumin
  • 1 t. Sea Salt
  • Dash of pepper

Instructions
 

Prep the cucumbers and dill:

  • Wash and dry the cucumbers completely.
  • Peel the cucumber.
  • Cut the cucumber into ½” chunks.
  • Roughly chop the dill.
  • Note: There is no need to seed the cucumber.

Mix the soup:

  • Add all of the ingredients into your food processor or blender.
  • Blend until the mixture is completely smooth.

Chill and serve:

  • Pour the mixture into a bowl and cover.
  • Chill in the fridge for 3 hours.
  • Pour soup into serving bowls.
  • Garnish with cucumber slices and a sprig of deal.
  • Add a dash of sea salt to the top of the soup.
  • Enjoy!
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