Avocado and Cucumber Summer Soup

July 10, 2014
0 Ratings
  • Makes 4 one-cup servings
Author Notes

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

What You'll Need
  • 1 large, ripe avocado, peeled, pitted and cut into chunks
  • 1 large English or "hot house" cucumber, cut into chunks
  • 2 scallions, chopped, white and light green portions only
  • 2 1/2 cups plain Greek yogurt
  • 1/4 cup fresh dill, roughly chopped
  • zest and juice of one Mayer lemon - or any lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons fine quality virgin olive oil
  • fresh dill sprigs (optional garnish)
  1. 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.
  2. Chill in fridge for 4 hours to allow flavors to develop.
  3. Ladle into bowls, drizzle each serving with 1/2 teaspoon olive oil. Garnish with dill sprigs and serve.

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