So, it doesn’t get much easier than this chilled cucumber soup! All you need is a blender, fresh ingredients, and a couple of hours so your soup can chill – and dinner (or lunch) is served! This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
Also – this no-cook soup is 21 Day Fix and Weight Watchers-friendly! This recipe makes two servings. You can definitely double this!
Here’s what you need to make this no-cook soup:
½ cup chicken or vegetable stock
2 large cucumbers, peeled and cut into chunks
1 ½ cup Greek 2% yogurt
½ medium avocado, peeled and seeded
1 medium shallot, peeled and cut in half
3 T. fresh dill, chopped
2 T. fresh lime juice
2 t. ground cumin
2 t. sea salt
black pepper, to taste
optional: sprigs of fresh dill and/or sliced cucumber for garnish
Here’s how to make Chilled Cucumber Soup:
Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency. Adjust seasonings to taste. Refrigerate for at least 2- 3 hours before serving.
Serve topped with sprigs of fresh dill and thin slices of cucumber. For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.
If you’re trying to use up cucumbers, you might also try this fantastic Greek Gyro Salad!
Chilled Cucumber Avocado Soup with Dill
Ingredients
- ½ c vegetable stock
- 2 cucumber peeled and cut into chunks
- 1 ½ c lowfat Greek yogurt
- ½ avocado peeled and seeded
- 1 shallot peeled and cut in half
- 3 tbsp fresh dill chopped
- 2 tbsps fresh lime juice
- 2 tsp ground cumin
- 2 tsp sea salt
- black pepper to taste
- optional: sprigs of fresh dill and/or sliced cucumber for garnish
Instructions
- Add all ingredients to blender or food processor and blend until smooth.
- If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency.
- Adjust seasonings to taste.
- Refrigerate for at least 2- 3 hours before serving.
- Serve topped with sprigs of fresh dill and thin slices of cucumber.
- For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.
Making this! Love every single thing in this!
Perfect for the heat and humidity we have right now, plus I love avocado! Thanks for sharing on Creative K Kids Tasty Tuesdays.
Sounds so yummy!
This cold soup recipe looks delicious. Pinning so that I can make this for visiting company this summer.
I am reactive to avocado. What could I substitute for the creaminess?
Hmmmm….you might leave it out and use a full-fat Greek yogurt instead. That’s probably what I would try first!