Chilled Cucumber Avocado Soup with Fresh Dill

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Greek yogurt adds tang and smoothness to this cool, refreshing chilled cucumber avocado soup with fresh dill, and loads of fresh herbs add a bold, summery flavor.

It is quick and easy to make, and it’s wonderful for a hot summer day. It comes together in a matter of minutes without requiring the use of your oven or stovetop. This soup is also a fantastic way to use up cucumbers from your garden or local farmers’ market.

Chilled Cucumber Avocado Soup with Fresh Dill photo

Is cold soup safe to eat?

With the probable exception of seafood soups, many soups can be improved the next day! The refrigerated soup should be eaten within 3 to 4 days or frozen for optimum safety and quality. Also, don’t let the soup sit out for more than TWO hours at room temperature.

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How do you know when soup goes bad?

Your soup should have a lovely aroma when you smell it. If your soup smells sour or unpleasant, it’s probably spoiled and should be thrown out. If your soup smells stale or sour, don’t taste it to see if it’s safe to eat. You could get sick if you eat rotten food.

How do you keep the soup from spoiling?

Because freezing reduces the growth of bacteria, yeasts, and molds that cause food spoilage and food poisoning, freezing is an effective way to preserve perishables. Almost anything, from leftover soups to half a pepper, can be frozen.

What are the ingredients to make Chilled Cucumber Avocado Soup with Fresh Dill?

With a prep time of 15 minutes plus 2 to 3 hours to chill, here are the ingredients that you’re going to need which is good for 4 to 6 servings:

  • Vegetable broth – It provides flavor.
  • Cucumbers – In this recipe, regular garden cucumbers or English (also known as seedless) cucumbers will do.
  • Greek yogurt – Provides a bit of tangy creaminess.
  • Avocado – Form part of the creamy vegetable base of this fresh summertime soup.
  • Shallot – It tastes like a combination of garlic and yellow onion.
  • Fresh dill – The secret to making this recipe amazing.
  • Fresh lime juice – Adds just the appropriate amount of acidity and brightness to the finished product.
  • Ground cumin – To add spiciness.
  • Sea salt and black pepper – Seasonings that most recipes call for.
  • Sprigs of fresh dill and/or sliced cucumber – For garnishing.

How to make Chilled Cucumber Avocado Soup with Fresh Dill?

Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.

Start by blending all of the ingredients in a blender or food processor until smooth. If you want a thinner soup, add a little more broth until you have the consistency you want. Season with salt and pepper to taste.

Then refrigerate for at least 2 to 3 hours after covering with plastic wrap.

Lastly, remove from the refrigerator and place in separate serving bowls, garnishing with dill sprigs and/or thin cucumber slices. Enjoy!

One last tip, toss a few cooked and cooled shrimp with some ground cumin and chop them into small pieces for an even finer display. Before serving, garnish the soup with seasoned shrimp pieces and a sprig of fresh dill.

Chilled Cucumber Avocado Soup with Fresh Dill

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Yield: 6

Chilled Cucumber Avocado Soup with Fresh Dill

Chilled Cucumber Avocado Soup with Fresh Dill

This chilled soup is quick and easy to make, and it's perfect for a hot summer day. It comes together in a matter of minutes without requiring the use of your oven or burner. This soup is also a fantastic way to use up cucumbers from your garden or local farmers' market.

Prep Time 15 minutes
Additional Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • ½ c. vegetable broth
  • 2 large cucumbers, peeled and cut into chunks
  • 1½ c. Greek yogurt
  • ½ medium avocado, peeled and seeded
  • 1 medium shallot, peeled and cut in half
  • 3 T. fresh dill, chopped
  • 2 T. fresh lime juice
  • 2 t. ground cumin
  • Sea salt and black pepper, to taste
  • Sprigs of fresh dill and/or sliced cucumber, for garnish

Instructions

  1. Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more broth until you reach the desired consistency. Adjust seasonings to taste. 
  2. Cover and refrigerate for at least 2- 3 hours. 
  3. To serve, remove from refrigerator and transfer to individual serving bowls and top with sprigs of fresh dill and/or thin slices of cucumber. Enjoy!Tip: For an even nicer 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 before serving. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 131mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 7g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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If you like this cucumber soup, you may also enjoy our Cucumber Cups with Whipped Feta and Dill.

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