Ingredients
Scale
- 2 large cucumbers, peeled and chopped
- 1 ripe avocado, pitted and peeled
- 2 cups Greek yogurt (480 g)
- 1 cup vegetable broth (240 ml)
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a blender, combine the cucumbers, avocado, Greek yogurt, vegetable broth, garlic, lemon juice, salt, and pepper.
- Blend until smooth and creamy. Adjust seasoning if necessary.
- Chill the soup in the refrigerator for at least 20 minutes before serving.
- Serve in bowls and garnish with fresh dill.
Notes
- Add extra lemon juice for more tanginess.
- For a spicier kick, include a jalapeño pepper in the blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Chilled
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: easy cold cucumber avocado soup, refreshing soup, hot days soup