Description
A refreshing and light chilled cucumber avocado soup perfect for spring meals.
Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 ripe avocado, pitted and diced
- 2 cups vegetable broth
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a blender, combine the cucumbers, avocado, vegetable broth, yogurt, lemon juice, and garlic.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Chill the soup in the refrigerator for at least 30 minutes.
- Serve cold, garnished with fresh dill.
Notes
- For a vegan version, substitute yogurt with a plant-based alternative.
- Adjust the thickness of the soup by adding more or less vegetable broth.
- This soup can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg