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.
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.