Easy Chilled Cucumber Avocado Soup with Fresh Dill
Chilled Cucumber Avocado Soup is the ultimate summer appetizer. After making this many times, I discovered the trick to a creamy, tangy soup is all in the balance of cucumber and avocado. This fresh, light soup is perfect for summer cookouts and BBQs. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Protein Pancakes with Cottage Cheese and Oats and Easy Crock Pot Creamy Chicken Parmesan Soup Recipe.
Why This Easy Chilled Cucumber Avocado Soup with Fresh Dill Is Pure Comfort
- Refreshing and light
- Easy to make in a blender
- Packed with fresh, summer flavors
What You'll Need for Easy Chilled Cucumber Avocado Soup with Fresh Dill
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large English cucumber
- 2 ripe avocados
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh dill
- 2 cloves garlic
- 1/4 cup lime juice
- Salt and pepper to taste
- Optional: Chopped fresh dill
- Optional: Crumbled feta cheese
- Optional: Drizzle of olive oil
📝 Ingredient Notes
- English cucumber: Regular cucumbers can be used, but they may have a slightly different texture.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Ensures a smooth, creamy soup → See on Amazon
- Blender — Makes quick work of blending the soup → See on Amazon
How to Make Easy Chilled Cucumber Avocado Soup with Fresh Dill
- Prepare ingredients: Peel and roughly chop the cucumber. Pit and roughly chop the avocados. Mince the garlic cloves.
- Blend the soup: Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
- Chill and serve: Chill the soup in the refrigerator for at least 1 hour. Serve with desired toppings.
Cook's Tips for Perfect Easy Chilled Cucumber Avocado Soup with Fresh Dill
- Common mistake and fix: Don't overblend the soup. It can become watery if blended too much.
- : For a thinner soup, add more water or yogurt. For a thicker soup, add more avocado or less water.
- : Make ahead and store in the refrigerator for up to 3 days.
Storing & Reheating Easy Chilled Cucumber Avocado Soup with Fresh Dill
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Can be made up to 1 day ahead
Freezing Easy Chilled Cucumber Avocado Soup with Fresh Dill
Not suitable for freezing
How to Reheat Without Drying It Out
Oven: Not applicable Microwave: Not applicable
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño.
- Best substitution: Substitute Greek yogurt with sour cream or buttermilk for a slightly different flavor.
- Make-ahead: The soup can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, add more water or yogurt. If it's too thin, add more avocado or less water.
Want to level up this recipe?
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Easy Chilled Cucumber Avocado Soup with Fresh Dill
Ingredients
Main Ingredients
- 1 large English cucumber
- 2 ripe avocados
- 1/2 cup plain Greek yogurt
Seasonings
- 1/4 cup fresh dill
- 2 cloves garlic
- 1/4 cup lime juice
- Salt and pepper to taste
Optional Toppings
- Chopped fresh dill
- Crumbled feta cheese
- Drizzle of olive oil
Instructions
- Prepare ingredients: Peel and roughly chop the cucumber. Pit and roughly chop the avocados. Mince the garlic cloves.
- Blend the soup: Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
- Chill and serve: Chill the soup in the refrigerator for at least 1 hour. Serve with desired toppings.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño.
- Best substitution: Substitute Greek yogurt with sour cream or buttermilk for a slightly different flavor.
- Make-ahead: The soup can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, add more water or yogurt. If it's too thin, add more avocado or less water.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not suitable for freezing
- Oven reheat: Not applicable
- Microwave reheat: Not applicable
- Make ahead: Can be made up to 1 day ahead
Nutrition Per Serving
- Calories: 170
- Protein: 4g
- Fat: 14g
- Carbs: 11g
- Fiber: 7g
- Sugar: 4g
- Sodium: 150mg
- Cholesterol: 5mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chilled Cucumber Avocado Soup with Fresh Dill FAQs
Yes, the soup can be made up to 1 day ahead. Store in the refrigerator until ready to serve.
The soup may have been overblended or too much water was added. Try blending less or adding more avocado or yogurt.
No, the soup does not freeze well due to the avocado and yogurt.
No, this soup is best made in a blender.
Sour cream or buttermilk can be used as a substitute for Greek yogurt.
A Warm Final Note
I can’t wait for you to try Easy Chilled Cucumber Avocado Soup with Fresh Dill and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
