Chilled Cucumber Soup with Avocado and Dill
Refreshing cucumber, vibrant peppers, fragrant dill and creamy avocado come together in this vegetarian no-cook soup. A delicious, cooling elixir for hot days!
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Servings: 4 servings
Calories: 283kcal
Equipment
- High-powered blender (see note below)
Ingredients
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
- 1 ½ 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
For Serving:
- Extra-virgin olive oil
- Chopped fresh tomato
- Croutons
Instructions
- Make the Soup: Place half of the chopped cucumber in the blender. Blend until it is completely liquid. Add the remaining cucumber, peppers, garlic and dill and puree until completely smooth. Add avocado and skyr and blend again. Add 2 tablespoons lemon juice and 2 teaspoons coarse salt. Blend one last time. Transfer to a bowl and adjust seasonings as necessary (you may want a little more lemon juice and/or salt). Cover and chill at least 2-3 hours or until ready to serve.
- 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.
Notes
It really helps to have a high-powered blender. They can be quite expensive, but are one of the best kitchen investments you can make, in my opinion. If your blender is just so-so and the soup is not as smooth as you would like, you can always run it through a fine mesh sieve to remove any remaining bits of unprocessed vegetable.
After the soup chills in the refrigerator, give it a good stir before serving. The soup will separate slightly during the cooling process.
Adapted from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner and Love Soup by Anna Thomas.
Nutrition
Calories: 283kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 1337mg | Potassium: 701mg | Fiber: 7g | Sugar: 6g | Vitamin A: 776IU | Vitamin C: 79mg | Calcium: 97mg | Iron: 2mg