What is a Good Chilled Soup to Make on a Hot Summer Day You Ask?
Chilled Cucumber & Avocado Soup with Fresh Dill
Chilled soups are gaining in popularity due to the refreshing punch they deliver when the summer heats up! Chilled soups are also high in nutrients since nothing has been cooked.
Summer and farmer’s markets go hand-in-hand and you can never have enough vegetable recipes stored to use up all the beautiful bounty you get when you shop local.
This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
Serve this chilled cucumber soup topped with sprigs of fresh dill and thin slices of cucumber. For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.
Chilled Cucumber & Avocado Soup
- 1/2 cup chicken or vegetable stock
- 2 large cucumbers (peeled and cut into chunks)
- 1 1/2 cups plain Greek 2% yogurt
- 1/2 medium avocado (peeled and seeded)
- 1 medium shallot (peeled and cut in half)
- 3 tablespoons fresh dill (chopped)
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons sea salt
- black pepper (to taste)
- optional: sprigs of fresh dill and/or sliced cucumber for garnish
- Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency. Adjust seasonings to taste. Refrigerate for at least 2- 3 hours before serving.
