No Stove Required: Chilled Cucumber Avocado Soup
Simply blend this easy, refreshing, summery soup and pop it in the fridge for about an hour to chill and allow the flavours to develop.
| Servings | Prep Time | Cook Time |
| 4 to 6servings | 10minutes | 1hour |
| Servings | Prep Time |
| 4 to 6servings | 10minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 large avocado ripe
- 1 large English cucumber chopped (about 4 cups/1 L)
- 3 green onions thinly sliced (set aside about 2 tbsp/30 mL)
- 1/4 cup fresh dill chopped (set aside some small sprigs)
- 1 cup sodium-reduced chicken or vegetable broth
- 2/3 cup plain 2% yogurt
- 1 tbsp lemon juice
- 3/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Peel and pit avocado; scoop into blender. Add cucumber, green onions, dill, broth, yogurt, lemon juice, cumin, salt and pepper; blend until very smooth. Cover and refrigerate until chilled, about 1 hour.
- Pour into serving bowls; top with reserved green onions and dill sprigs.
Recipe Notes
Nutrients per serving: 108 calories, 5 g protein, 5 g fat (1 g saturated fat), 13 g carbohydrates (5 g sugar), 4 g fibre, 2 mg cholesterol, 370 mg sodium.
Tip: For added crunch and a pop of colour, garnish with finely chopped radishes.
