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+ servings

Cold Avocado and Cucumber Soup

Ingredients

  • Soup
  • 2 ½ avocados, peeled and pitted
  • ¼ cup red onion, chopped
  • 1 clove fresh garlic, minced
  • ½ cup Greek yogurt
  • 1 cucumber, peeled and chopped
  • 1 - 2 Tbsp fresh dill + more to taste
  • 1 ½ tsp Spike seasoning
  • 1 ¼ cups cold water
  • 2 - 3 ice cubes


  • Topping Ideas
  • a splash of olive oil
  • ¼ cup toasted pumpkin seeds, roughly chopped
  • dill, chives, and parsley, chopped

Instructions

  • Add the avocados, onion, garlic, yogurt, and cucumber to the bowl of your food processor.
  • Add the dill and Spike seasoning to taste.
  • Blend until smooth, adding the water a little at a time to achieve the consistency of heavy cream. Pour the soup into a covered container, and chill in the refrigerator for at least 2 hours
  • Remove the soup from the refrigerate, and pour into individual serving bowls
  • Top with a splash of olive oil, toasted pumpkin seeds, chopped chives, and some dill, or a simple sprig of parsley to finish