Chilled Avocado-Cucumber Soup with Dill and Greek Yogurt
A refreshing low-carb cold soup blending creamy avocado, crisp cucumber, and tangy Greek yogurt with fresh dill for a light keto appetizer. This mediterranean-inspired keto (keto, low carb) ready in about 10 minutes pairs medium, peeled and pitted ripe avocado, large, peeled and chopped cucumber, Greek yogurt (full fat) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and pitted ripe avocado
- 1 large, peeled and chopped cucumber
- 1 cup Greek yogurt (full fat)
- 2 tbsp chopped fresh dill
- 2 tbsp fresh lemon juice
- 1 minced garlic clove
- 1 cup, cold water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a blender, combine 2 peeled and pitted medium avocados, 1 large peeled and chopped cucumber, 1 cup full-fat Greek yogurt, 2 tbsp chopped fresh dill, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 1 cup cold water.
- Step 2: Blend on high speed for 1-2 minutes until the mixture is smooth and creamy. Add 1 tsp salt and 1/2 tsp black pepper, then blend briefly to incorporate.
- Step 3: Chill the soup in the refrigerator for at least 1 hour before serving to allow flavors to meld and provide a refreshing cold temperature.
- Step 4: Serve garnished with a sprig of fresh dill or a drizzle of olive oil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Avocado-Cucumber Soup with Dill and Greek Yogurt take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Avocado-Cucumber Soup with Dill and Greek Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep greek yogurt (full fat) from drying out.
Can I substitute ingredients in Chilled Avocado-Cucumber Soup with Dill and Greek Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Avocado-Cucumber Soup with Dill and Greek Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Avocado-Cucumber Soup with Dill and Greek Yogurt keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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