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