This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
Prep time: 15 minutes
Cook time: n/a
½ c. vegetable stock
2 large cucumbers, peeled and cut into chunks
1½ c. coconut 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 vegetable stock until you reach the desired consistency. Adjust seasonings to taste.
- Cover and refrigerate for at least 2- 3 hours before serving.
- Serve chilled topped with sprigs of fresh dill and thin slices of cucumber. Enjoy!