Chilled Cucumber Avocado Soup (Easy Cold Summer Soup)

How to Make Chilled Cucumber Avocado Soup (Easy Cold Summer Soup)

1. 1

   Step 1: Prep the produce

   Peel, halve and scoop the avocados and peel and roughly chop the cucumber into chunks. Peel the garlic clove and roughly chop the fresh dill. Place the avocado, cucumber, garlic and dill into the jar of a blender or a food processor.

   For this step

   • 2 cupsEnglish cucumber, peeled and chopped
   • 2 mediumRipe avocados, halved, pitted and scooped
   • 1 cloveGarlic clove, peeled
   • 2 tbspFresh dill, roughly chopped (or cilantro)
   
2. 2

   Step 2: Add creamy and liquid ingredients

   Add the Greek yogurt, cold vegetable broth (or water), fresh lime juice and olive oil to the blender. Season with kosher salt and freshly ground black pepper, which will help release flavors while blending.

   For this step

   • 1 cupPlain Greek yogurt (full-fat or 2%)
   • 1 cupLow-sodium vegetable broth (cold) or cold water
   • 2 tbspFresh lime juice
   • 2 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Blend until smooth

   Blend the mixture on high until completely smooth and silky, stopping to scrape down the sides as needed. If the soup is too thick, add a tablespoon or two of additional cold broth or water and pulse again until you reach a pourable, creamy consistency.
   
4. 4

   Step 4: Chill and meld flavors

   Transfer the soup to a covered container and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let the flavors meld and the soup become thoroughly cold. Taste again after chilling and adjust salt, pepper or lime juice if needed.
5. 5

   Step 5: Serve and garnish

   Ladle the chilled soup into bowls and finish with a drizzle of olive oil, a sprinkle of chopped fresh dill, and optional thinly sliced radishes or cucumber for crunch. Serve immediately and keep any leftovers covered in the fridge for up to 2 days.
   

1. Peel, halve and scoop the avocados and peel and roughly chop the cucumber into chunks. Peel the garlic clove and roughly chop the fresh dill. Place the avocado, cucumber, garlic and dill into the jar of a blender or a food processor.
2. Add the Greek yogurt, cold vegetable broth (or water), fresh lime juice and olive oil to the blender. Season with kosher salt and freshly ground black pepper, which will help release flavors while blending.
3. Blend the mixture on high until completely smooth and silky, stopping to scrape down the sides as needed. If the soup is too thick, add a tablespoon or two of additional cold broth or water and pulse again until you reach a pourable, creamy consistency.
4. Transfer the soup to a covered container and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let the flavors meld and the soup become thoroughly cold. Taste again after chilling and adjust salt, pepper or lime juice if needed.
5. Ladle the chilled soup into bowls and finish with a drizzle of olive oil, a sprinkle of chopped fresh dill, and optional thinly sliced radishes or cucumber for crunch. Serve immediately and keep any leftovers covered in the fridge for up to 2 days.