Summer Cucumber Avocado Soup

There's nothing more refreshing than a cold soup during the hot summer days!

This soup is packed full of nutrients and healthy fats, easy to make and the entire family will love it!

Ingredients

  • 1 large, ripe avocado, peeled, pitted and cut into chunks

  • 1 large English or "hot house" cucumber, cut into chunks (organic please)

  • 2 scallions, chopped, white and light green portions only

  • 2 cups plain nut or coconut yogurt

  • 1/4 cup fresh dill, parsley or cilantro, roughly chopped

  • zest and juice of one lemon

  • 1/4 teaspoon kosher salt, to taste

  • 1/4 teaspoon ground white pepper

  • 2 teaspoons fine quality virgin olive oil

  • fresh dill sprigs (optional garnish)


Directions

  1. Using either a food processor or blender, combine the cucumber, avocado and scallions. Process for 1 minute. Add the yogurt, dill, lemon zest, lemon juice, salt and pepper. Pulse or blend until puréed

  2. Chill in fridge for 4 hours to allow flavors to develop

  3. Ladle into bowls, drizzle each serving with 1/2 teaspoon olive oil. Garnish with dill sprigs and serve