A chilled soup perfect for summer temperatures. I like to serve this either as a starter for a dinner party or with a salad for a cool lunch. I use non-fat yogurt, but full fat adds a richer depth of flavor. We watch salt at our house, but add more to your taste. —Lizthechef
4 one-cup servings
large, ripe avocado, peeled, pitted and cut into chunks
large English or "hot house" cucumber, cut into chunks
scallions, chopped, white and light green portions only
2 1/2 cups
plain Greek yogurt
fresh dill, roughly chopped
zest and juice of one Mayer lemon - or any lemon
ground white pepper
fine quality virgin olive oil
fresh dill sprigs (optional garnish)
In This Recipe
Using either a food processor or blender, combine the cucumber, avocado and scallions. Process for 1 minute. Add the yogurt, dill, lemon zest, lemon juice, salt and pepper. Pulse or blend until puréed.
Chill in fridge for 4 hours to allow flavors to develop.
Ladle into bowls, drizzle each serving with 1/2 teaspoon olive oil. Garnish with dill sprigs and serve.