Cool, creamy, and incredibly refreshing, this soup is the perfect light lunch or elegant starter on a hot summer day. It's packed with hydrating cucumbers, fresh herbs, and bright lemon for a bowl that's as nourishing as it is delicious.
Ingredients
2 large English cucumbers, peeled and roughly chopped
1 ripe avocado
1 cup plain unsweetened plain greek yogurt or coconut yogurt (or dairy-free yogurt of choice)
¼ cup fresh dill, loosely packed
¼ cup fresh parsley, loosely packed
2 green onions, chopped
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 small garlic clove
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup cold water (or more, as needed)
Instructions
Add the cucumbers, avocado, coconut yogurt, dill, parsley, green onions, lemon juice, olive oil, garlic, sea salt, pepper, and cold water to a high-speed blender.
Blend until completely smooth and creamy, adding a little more cold water if you'd like a thinner consistency.
Taste and adjust with additional lemon juice, salt, or pepper as needed.
Cover and refrigerate for at least 1–2 hours before serving. The flavors become even better as the soup chills.
Serve cold, garnished with cucumber ribbons, fresh herbs, a drizzle of olive oil, and freshly cracked pepper.
🌿 Lisa's Tip
Optional Garnishes
Thin cucumber ribbons 🥒
Fresh dill or mint sprigs 🌿
Chopped chives
Diced avocado 🥑
A drizzle of extra virgin olive oil
Freshly cracked black pepper