Craving a light meal on a hot summer day?
This easy-to-make, cool Cucumber Avocado Soup with Fresh Dill is the perfect way to chill.
It comes together in just a few minutes without ever needing to turn on your oven or cooktop.
This refreshing vegan soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
When choosing produce for this healthy, flavorful soup, organic is better, if available.
Cool Vegan Cucumber Avocado Soup with Fresh Dill
Ingredients:
½ cup vegetable stock
2 large cucumbers, peeled and cut into chunks
1 ½ cup vegan 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
Directions:
Add all ingredients to blender or food processor and blend until smooth.
If you prefer a thinner soup, add a little more 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.
Have you made cucumber avocado soup?
Share your thougghts or comments with us.
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