This cool soup is blended rather than cooked, so it is ready quickly and suits a warm day. A ripe avocado gives it a creamy texture, while lemon and dill keep the flavor fresh. Chill it briefly before serving and adjust the thickness with cold water.
Serves: 4 small bowls
Prep: 15 minutes
Cook: None
Ingredients
- 2 large English cucumbers, peeled in stripes and roughly chopped
- 1 ripe avocado, peeled and pitted
- 1 cup plain yogurt
- 1/2 cup cold water, plus more to thin
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 2 scallions, roughly chopped
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 pita breads, cut into wedges
- 1 teaspoon olive oil for pita
Method
- Heat the oven to 375°F. Brush pita wedges with a little oil and bake for 8 to 10 minutes, turning once, until crisp. Cool on a rack.
- Place cucumber, avocado, yogurt, cold water, lemon juice, dill, scallions, salt, and pepper in a blender.
- Blend until smooth, stopping once to scrape down the sides. Add cold water a tablespoon at a time if the soup is thicker than you like.
- Taste and adjust lemon or salt. Cover and chill for at least 20 minutes so the flavors settle.
- Divide into bowls, drizzle with olive oil, and serve with pita chips for dipping.
Variations
Replace dill with mint or parsley, or add a small peeled garlic clove for a more savory finish. For a thinner soup, add more cold water; for a thicker one, blend in another quarter avocado. Add a few diced cucumber pieces on top for texture.
Storage and reheating
Cover and refrigerate the soup for up to 1 day; the avocado may darken slightly over time. Stir well before serving and add a squeeze of lemon to refresh the flavor. Keep pita chips in an airtight container at room temperature so they stay crisp.
Read the meal planning for hot weeks and work-from-home lunch guide for more ways to plan lunch. Add this recipe to the Lucru Home grocery list and list any missing ingredients before shopping.
