Chilled Cucumber and Avocado Soup

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Chilled Cucumber and Avocado Soup

Serves 4


2 cucumbers, peeled and chopped

2 avocados, peeled and pitted

1/2 cup of plain Greek yogurt

1/4 cup of chopped fresh dill

2 garlic cloves, minced

1/4 cup of vegetable broth

2 tablespoons of lemon juice

2 tablespoons of extra-virgin olive oil

Salt and pepper to taste


In a blender or food processor, combine the chopped cucumbers, avocados, plain Greek yogurt, chopped fresh dill, minced garlic, vegetable broth, lemon juice, extra-virgin olive oil, and a pinch of salt and pepper.

Puree the mixture until it is smooth and creamy.

Transfer the Chilled Cucumber and Avocado Soup to a large mixing bowl.

Cover the mixing bowl with plastic wrap and refrigerate the soup for at least 30 minutes, or until it is chilled.

When you’re ready to serve, give the soup a quick stir and adjust the seasoning if necessary.

Serve the Chilled Cucumber and Avocado Soup in bowls, garnished with additional chopped fresh dill or a drizzle of olive oil if desired.

This recipe is both delicious and sustainable because it features seasonal and locally-grown ingredients like cucumbers and dill. By using avocado and Greek yogurt instead of heavy cream, you can create a lighter and eco-friendly soup. Plus, by chilling the soup instead of cooking it, you can reduce energy usage in the cooking process. Enjoy your Chilled Cucumber and Avocado Soup!

  • Calories: 238
  • Fat: 21g
  • Saturated Fat: 3g
  • Cholesterol: 2mg
  • Sodium: 108mg
  • Carbohydrates: 13g
  • Fiber: 7g
  • Sugar: 3g
  • Protein: 5g

The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.