Refreshing cucumber, vibrant peppers, fragrant dill and creamy avocado come together in this vegetarian no-cook soup. A delicious, cooling elixir for hot days!
For the Soup:
1 ½ pounds cucumbers, coarsely chopped
1 yellow pepper, seeded and coarsely chopped
1 jalapeño pepper, seeded and coarsely chopped
2 cloves of garlic, peeled
¼ cup coarsely chopped fresh dill
1 large avocado, peel and pit removed and coarsely chopped
¼ cup skyr or greek yogurt (preferably full-fat)
2 tablespoons lemon juice, more to taste
2 teaspoons coarse salt, more to taste
For the Croutons:
2 cups of ½ inch bread cubes (I like sourdough or a rustic country loaf)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
Extra-virgin olive oil
Chopped fresh tomato
Make the Croutons: Heat olive oil in a large skillet over medium heat. Add bread cubes. Sauté until crisp and lightly browned, about 3-5 minutes. Transfer to a paper towel lined plate and season with coarse salt and pepper. Set aside.
Ladle the chilled soup into individual bowls. Drizzle with olive oil and sprinkle with fresh tomato and croutons. Serve immediately.
Keywords: chilled, soup, cucumber, no-cook, vegetarian