Chilled soup is an appealing start to a summer meal, whether you are serving two people or eight. This cucumber-avocado soup recipe can be doubled, but keep in mind it is best eaten the same day you make it.
This soup is adapted from Ellie Krieger’s recipe for “Cool Cucumber Soup”, except that I added some Meyer lemon zest and juice – and the avocado, which gives a touch of richness to the soup. Some cucumber soups are a bit bland, at least to my taste. I prefer Greek yogurt for its thick consistency and extra protein. The avocado and Greek yogurt made the soup a bit thicker than I wanted, so I thinned it a bit with some vegetable stock. Add the stock tablespoon by tablespoon, until you hit the right note for you. The fresh dill is a “must” here, and the markets are full of healthy-looking bunches of dill.
TIP: Use a fruity olive oil here so as not to over-power the other soup flavors. I like Trader Joe’s award-winning (but inexpensive) California Estate Olive Oil.
- 1 large English cucumber, cut into chunks
- 1 ripe avocado, cut into chunks
- 2 scallions, chopped, white and light green portions only
- 2½ cups plain, non-fat Greek yogurt
- ¼ cup fresh dill, roughly chopped
- zest and juice of 1 Meyer lemon
- ¼ teaspoon kosher salt
- ¼ ground white pepper
- 2 teaspoons olive oil
- fresh dill sprigs (optional garnish)
- Using either a food processor or blender, combine cucumber, avocado and scallions and process 1 minute. Add the yogurt, dill, lemon zest, lemon juice, salt and pepper. Pulse until puréed. Taste for seasoning.
- Add up to ¼ cup vegetable stock for desired consistency.
- Chill in fridge for about 4 hours to allow flavors to develop.
- Ladle into bowls, drizzle each serving with ½ teaspoon olive oil, garnish with dill sprigs and serve.