Cucumber Avocado Dill Soup

This recipe couldn’t be easier.  Blend, chill, and eat.  Serve this soup as an appetizer on a hot summer night or for a light afternoon lunch.  Be sure to use perfectly ripe avocados, the ones that give just a little with a gentle squeeze.


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Cucumber Avocado Dill Soup

Makes about 4 cups


1 1/2 cucumbers

1/2 large, ripe avocado

2 tablespoons chopped fresh dill

juice and zest of 2 lemons

1 1/2 cups water

1 teaspoons salt


1.  Peel the cucumbers, slice lengthwise, and scrape out the seeds with a spoon.  Chop into large pieces.

2.  Add cucumber and remaining ingredients to blender and blend until smooth.  If you would like a thinner consistency, add a bit more water.  Taste for salt and adjust as needed.  Refrigerate until cold and garnish with chopped dill or your favorite croutons.

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