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Creamy Chilled Cucumber Avocado Soup Easy Recipe with Crispy Shallots

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A refreshing and creamy chilled cucumber avocado soup topped with crispy shallots, perfect for hot summer days. This easy recipe combines fresh ingredients for a light yet indulgent starter or light meal.

Ingredients

Scale
  • 3 medium cucumbers, peeled and roughly chopped (English cucumbers work best)
  • 1 ripe avocado, peeled and pitted
  • 1 cup (240 ml) plain Greek yogurt, full-fat or low-fat
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 small clove garlic, minced
  • 2 tablespoons fresh dill, chopped (or substitute fresh mint)
  • 2 tablespoons olive oil (plus extra for frying shallots)
  • 2 medium shallots, thinly sliced
  • Salt and pepper to taste
  • ½ cup (120 ml) water or vegetable broth

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy—about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
  2. Peel and roughly chop the cucumbers. Peel and pit the avocado. Mince the garlic and chop fresh dill.
  3. In a blender or food processor, combine cucumbers, avocado, Greek yogurt, lime juice, garlic, dill, and ½ cup water or vegetable broth. Blend on high until smooth and creamy—about 2 minutes. Stop and scrape down the sides as needed.
  4. Taste the soup and add salt and pepper to your liking. If you prefer a thinner consistency, add a little more water or broth and pulse to combine.
  5. Transfer the soup to a bowl or airtight container and refrigerate for at least 1 hour to chill and meld flavors.
  6. Pour the chilled soup into bowls and sprinkle generously with crispy shallots just before serving.

Notes

For best results, use firm English cucumbers and ripe avocados. Fry shallots on medium heat and watch carefully to avoid burning. Soup tastes better after chilling for a few hours or overnight. Keep crispy shallots separate until serving to maintain crunch. For vegan/dairy-free, substitute Greek yogurt with coconut or almond yogurt and use olive or avocado oil for frying.

Nutrition

Keywords: chilled cucumber soup, avocado soup, creamy cucumber soup, summer soup, crispy shallots, healthy soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://jodierecipes.com/creamy-chilled-cucumber-avocado-soup-easy-recipe-with-crispy-shallots/