Serve this cold Cucumber and Avocado Soup as a prelude to a meal, or toss on some cooked shrimp and make it a complete meal on those scorching summer nights when cucumbers are at their peak.
The last few weeks we have received plenty of cucumbers in the CSA delivery. I could have gone with Uborkasalata (Hungarian cucumber and onion salad) or Jajuk (Armenian cucumber and yogurt soup/salad) or even made some Cinnamon Red Hot Pickles, but I leave that last job to my brother and sister in law.
I opted for this refreshing blender soup. This is meant to be served cold, so be sure to leave enough time for it to chill thoroughly before serving for best flavor and texture.
Cold Cucumber and Avocado Soup
- ½ cup chicken or vegetable stock
- 2 large cucumbers (peeled and cut into chunks)
- 1 ½ cup 2% fat Greek 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
- 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.
- Refrigerate for at least 2- 3 hours before serving. Adjust seasonings to taste.
- 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.
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