Easy Chilled Cucumber Avocado Soup with Fresh Dill
Easy Chilled Cucumber Avocado Soup with Fresh Dill is the ultimate summer soup. After making it dozens of times, I’ve discovered the secret to a creamy, perfectly balanced soup that’s ready in just 15 minutes. If you love recipes like this, you’ll also enjoy Fresh Apple Tortellini Salad with Strawberries and Greens and Tropical Hawaiian Banana Bread with Pineapple and Coconut.
Why This Easy Chilled Cucumber Avocado Soup with Fresh Dill Is Pure Comfort
- Refreshing and light
- Perfect for hot summer days
- Creamy without heavy cream
- Packed with fresh dill flavor
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 cucumber
- 1 ripe avocado
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh dill
- 1 small garlic clove
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Chopped fresh dill
- Optional: Crumbled feta cheese
- Optional: Drizzle of olive oil
📝 Ingredient Notes
- cucumber: Peel if desired. Seeds can be removed for a thinner soup.
- avocado: Ripe but firm. Overripe can make the soup brown.
🛒 Tools & Equipment I Recommend
- Blender — Ensures smooth, creamy texture. A powerful blender pays for itself vs takeout. → See on Amazon
- Lemon juicer — Effortlessly extracts juice from lemons. No more wrist strain. → See on Amazon
How to Make Easy Chilled Cucumber Avocado Soup with Fresh Dill
- Prepare ingredients: Peel and roughly chop cucumber. Pit and roughly chop avocado. Mince garlic clove.
- Blend soup: Add cucumber, avocado, Greek yogurt, dill, garlic, olive oil, lemon juice, salt, and pepper to blender. Blend until smooth.
- Chill and serve: Chill 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
- : For a thinner soup, add more water or lemon juice.
- Common mistake and fix: If the soup turns brown, it's likely the avocado was overripe. Use ripe but firm avocados.
- : For a spicy kick, add a pinch of cayenne pepper.
- : 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: Prepare up to 1 day ahead and store in the refrigerator.
Freezing Easy Chilled Cucumber Avocado Soup with Fresh Dill
Not recommended. Avocado texture degrades upon freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a thicker soup, add less water or lemon juice.
- Best substitution: Substitute Greek yogurt with sour cream for a tangier flavor.
- Make-ahead: Prepare up to 1 day ahead and store in the refrigerator.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the soup is too thick, add more water or lemon juice to reach desired consistency.
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Easy Chilled Cucumber Avocado Soup with Fresh Dill
Ingredients
Main Ingredients
- 1 large cucumber
- 1 ripe avocado
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh dill
- 1 small garlic clove
Seasonings
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Chopped fresh dill
- Crumbled feta cheese
- Drizzle of olive oil
Instructions
- Prepare ingredients: Peel and roughly chop cucumber. Pit and roughly chop avocado. Mince garlic clove.
- Blend soup: Add cucumber, avocado, Greek yogurt, dill, garlic, olive oil, lemon juice, salt, and pepper to blender. Blend until smooth.
- Chill and serve: Chill in the refrigerator for at least 1 hour. Serve with desired toppings.
Notes
- Chef tip: For a thicker soup, add less water or lemon juice.
- Best substitution: Substitute Greek yogurt with sour cream for a tangier flavor.
- Make-ahead: Prepare up to 1 day ahead and store in the refrigerator.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If the soup is too thick, add more water or lemon juice to reach desired consistency.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended. Avocado texture degrades upon freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare up to 1 day ahead and store in the refrigerator.
Nutrition Per Serving
- Calories: 160
- Protein: 3g
- Fat: 14g
- Carbs: 8g
- Fiber: 4g
- Sugar: 4g
- Sodium: 300mg
- 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, prepare up to 1 day ahead and store in the refrigerator.
It's likely the avocado was overripe. Use ripe but firm avocados.
Not recommended. Avocado texture degrades upon freezing.
Yes, blend until smooth. For a thinner soup, add more water or lemon juice.
Substitute with sour cream for a tangier flavor.
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!
