Chilled Cucumber Soup with Avocado and Dill
Refreshing cucumber, vibrant peppers, fragrant dill and creamy avocado come together in this vegetarian no-cook soup. A delicious, cooling elixir for hot days!
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds cucumbers (coarsely chopped)
- 1 yellow pepper (seeded and coarsely chopped)
- 1 jalapeño pepper (seeded and coarsely chopped)
- 2 cloves of garlic (peeled)
- ¼ cup coarsely chopped fresh dill
- 1 large avocado (peel and pit removed and coarsely chopped)
- ¼ cup skyr or greek yogurt (preferably full-fat)
- 2 tablespoons lemon juice (more to taste)
- 1 ½ teaspoons coarse salt (more to taste)
- 2 cups of ½ inch bread cubes (I like sourdough or a rustic country loaf)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- Extra-virgin olive oil
- Chopped fresh tomato
- Croutons
Instructions
- 1
Make the Soup: Place half of the chopped cucumber in the blender. Blend until it is completely liquid. Add the remaining cucumber, peppers, garlic and dill and puree until completely smooth. Add avocado and skyr and blend again. Add 2 tablespoons lemon juice and 2 teaspoons coarse salt. Blend one last time. Transfer to a bowl and adjust seasonings as necessary (you may want a little more lemon juice and/or salt). Cover and chill at least 2-3 hours or until ready to serve.
- 2
Make the Croutons: Heat olive oil in a large skillet over medium heat. Add bread cubes. Sauté until crisp and lightly browned, about 3-5 minutes. Transfer to a paper towel lined plate and season with coarse salt and pepper. Set aside.
- 3
Ladle the chilled soup into individual bowls. Drizzle with olive oil and sprinkle with fresh tomato and croutons. Serve immediately.