This soup is not only a visual feast with its vibrant green hues, but also a burst of fresh flavors in every spoonful. The creamy avocado perfectly balances the crisp, cool cucumber while the fresh dill and mint add an aromatic finish. Ideal for hot summer days, this chilled soup can be made ahead, making it a convenient yet gourmet choice for lunch or a light dinner.
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- 2 large cucumbers, peeled and diced
- 2 ripe ripe avocados, pitted and peeled
- 1 cup Greek yogurt
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 cups vegetable broth
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup water, as needed
Instructions
- In a blender, combine the cucumbers, avocados, Greek yogurt, dill, mint leaves, vegetable broth, lime juice, garlic, sea salt, and black pepper.
- Blend until smooth. If the mixture is too thick, add water a little at a time until the desired consistency is reached.
- Slowly stream in the olive oil while the blender is running to emulsify the soup.
- Taste and adjust seasoning if necessary.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with extra dill and mint leaves.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 15g | Protéines: 5g | Fat: 17g | Sucre: 6g