Chilled Cucumber Avocado Soup with Fresh Dill

Chilled Cucumber Avocado Soup with Fresh Dill

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Recipe by stevefillmore Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



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.


  • 1/2 cup vegetable stock

  • 2 large cucumbers, peeled and cut into chunks

  • 1 cup coconut yogurt

  • 1/2 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!

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