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.

Vegetarian and Vegan Personal Chef
Serving San Francisco, Berkeley, Oakland, Marin, South Bay/Peninsula
© 2014 One Pot Kitchen Personal Chef