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Hot Weather Special: Chilled Avocado Cucumber Dill Soup

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    Chilled Avocado Cucumber Dill Soup
  • 2/3
    For best results juice your own oranges
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    Peel the cucumber, cut it in half horizontally and scoop the seeds out with a spoon.

Text, photos and food cooked by Michal Martinek

Jul 26, 2016

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Chilled Avocado Cucumber Dill Soup

No fussy work is necessary to make this remarkably good, summery soup—just quickly peel, seed, chop or squeeze the ingredients, and then blend them all and chill. The texture is silky and smoothie-like, with the flavors an amalgam of watery cucumber, buttery avocado, and sweet orange juice. You can pour it in a bottle and swig it on the go, or serve it as a refreshing appetizer.

Adapted from Once Upon a Tart. 

O

  1. Serves 4
  2. 1 ripe avocado, halved, pitted
  3. 1 large cucumber, peeled, halved, seeded and chopped
  4. 1 garlic clove, peeled, chopped
  5. ¾ cup water
  6. ¼ cup non-dairy milk (soy, rice, hemp or nut)
  7. 2 tablespoons fresh dill, chopped
  8. 2 teaspoons salt
  9. Pinch cayenne pepper
  10. ¼ teaspoon black pepper, freshly ground
  11. 1½ cups orange juice, freshly squeezed

1

Scoop the avocado meat out with a spoon. Place the avocado with the rest of the ingredients in a high-speed blender or food processor. Blend or process until smooth. Transfer to a pitcher or bowl, cover, and refrigerate. It is best served chilled on the day you make it.

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