Chilled Avocado Soup
Ingredients
2 large cucumbers, peeled, seeded, and roughly chopped
½ ripe avocado, peeled and pitted
1 small sweet onion, roughly chopped
1 ½ cups Greek yogurt
½ cup fresh dill
2 tablespoons lemon juice
Salt and pepper to taste
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Instructions
Add chopped cucumber, avocado, onion, Greek yogurt, dill, lemon juice, and a pinch of salt and pepper to blender.
Purée for 1–2 minutes, or until completely smooth and creamy. Pause to scrape down the sides if needed.
Taste and add more salt, pepper, or lemon juice to your preference. Blend again briefly to incorporate.
Transfer to a covered container and refrigerate for at least 2 hours to allow flavors to develop and the soup to become thoroughly chilled.
Stir before serving. Ladle into bowls and, if desired, garnish with fresh dill, a drizzle of olive oil, or cucumber slices. Serve cold and stay cool as a cucumber with this delicious summer soup.
