Chilled Avocado Cucumber Soup is one of those go to light soups that taste so good when the summer heat makes turning on a stove something that you want to avoid at all costs.
This super easy and refreshing chilled soup comes together in just a few minutes without ever needing to turn on your oven or stove top. Chilled Avocado Cucumber Soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market. There seems to be avocados and cucumbers available all summer so add this soup to your list of labor savers on those hot days. Serve the soup with a nice salad and a cold drink and everyone will be happy.
- ½ cup homemade chicken or vegetable stock
- 2 large cucumbers, peeled and cut into chunks
- 1 ½ cup Greek 2% yogurt
- 1 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
- 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.
We like to sprinkle raw pepita seeds over the top of the soup just before serving. Pepita seeds are shelled pumpkin seeds and add a lot of flavor to soups and salads.
We also serve this soup with a wedge of lime, which is pretty much standard procedure here in Mexico. People serve a small bowl of lime wedges with just about everything.
We are making our own cheese, yogurt and kombucha now that we live in Mexico.
While there are some great cheeses here, We also like cheddar and feta cheese which is
harder to find in Mexico. You will be very lucky if you can find kombucha so it becomes necessary to make your one. As for making Greek Yogurt, I just do it because I like the taste and it is one of those things a chef does….make food we like…If any of these interests you let us know in the comments. If enough people are interested we will start sharing information as to how we make these foods.
If you like our recipe please rate it and leave a comment and if you request a long forgotten Mexican recipe we will try to add it to this website. Sign on at the top of the page or like my Facebook page https://www.facebook.com/ChefWilliamOnline and you will receive the new recipes as we post them and you will help us reach our goal of 500 likes on that page.