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Chilled Cucumber Avocado Soup

A creamy and refreshing chilled soup perfect for hot summer days, made with cucumbers, avocado, and yogurt.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cucumbers, peeled and chopped Use fresh cucumbers for best flavor.
  • 1 large ripe avocado Make sure it's not underripe or overripe.
  • 1 cup plain Greek yogurt Coconut yogurt can be used for a vegan option.
  • 1 clove garlic, minced Adds a nice kick.
  • 1 tbsp fresh lemon juice Adjust to taste.
  • 1-2 cups water or broth Use less for a creamier texture.
  • to taste salt and pepper Always taste and adjust.
  • optional fresh herbs (dill or mint) For garnish or added flavor.

Method
 

Preparation
  1. Peel and chop the cucumbers.
  2. Scoop out the avocado and add it to the blender.
  3. Add the yogurt, garlic, lemon juice, and water or broth to the blender.
  4. Blend until smooth. Taste and adjust seasoning with salt, pepper, or additional lemon juice.
  5. Pour the soup into bowls or jars and chill in the refrigerator for at least an hour.

Notes

For serving suggestions, sprinkle fresh herbs on top, serve with whole grain crackers, or drizzle with olive oil. Store leftovers in a sealed container in the fridge for up to two days.