Cold Cucumber Avocado Soup with Greek Yogurt
A creamy and cooling soup combining fresh cucumber and ripe avocado with tangy Greek yogurt and fresh dill, ideal for a light summer meal. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 10 minutes, pairs large cucumber, ripe avocado, and plain Greek yogurt for a weeknight-friendly dinner. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 large cucumber, peeled and chopped
- 1 medium ripe avocado, peeled and pitted
- 1 cup plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup cold water
- 3/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Combine 2 peeled and chopped large cucumbers and 1 medium peeled and pitted ripe avocado in a blender.
- Step 2: Add 1 cup plain Greek yogurt, 2 tablespoons chopped fresh dill, 1 1/2 tablespoons fresh lemon juice, and 1 minced garlic clove to the blender.
- Step 3: Pour in 1/2 cup cold water to loosen the texture.
- Step 4: Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- Step 5: Blend on high for 2 minutes until the soup is smooth and creamy.
- Step 6: Refrigerate the soup for at least 1 hour to chill thoroughly before serving.
