Chilled Cucumber Avocado Soup

Here's a recipe for a refreshing summer soup that is light, flavorful, and perfect for hot days.

Ingredients

- 2 large cucumbers, peeled and chopped

- 2 ripe avocados, pitted and peeled

- 1 cup plain Greek yogurt

- 1/2 cup vegetable broth

- 1 clove garlic, minced

- 2 tablespoons fresh lime juice

- 2 tablespoons fresh dill, chopped

- 2 tablespoons fresh cilantro, chopped

- Salt and pepper to taste

- Optional: a pinch of cayenne pepper for a slight kick

Garnishes

- Thin cucumber slices

- Chopped fresh herbs (dill, cilantro)

- A drizzle of olive oil

- Microgreens

- Lime zest

Instructions

Prepare the Ingredients:

   - Peel and chop the cucumbers.

   - Pit and peel the avocados.

   - Mince the garlic.

Blend the Soup

   - In a blender, combine the chopped cucumbers, avocados, Greek yogurt, vegetable broth, minced garlic, lime juice, dill, and cilantro.

   - Blend until smooth and creamy. If the soup is too thick, add a bit more vegetable broth until you reach your desired consistency.

Season the Soup

   - Taste and season with salt, pepper, and cayenne pepper if using. Blend again to incorporate the seasonings.

Chill the Soup

   - Transfer the soup to a bowl or airtight container and refrigerate for at least 1 hour, or until well chilled.

Serve

   - Before serving, give the soup a good stir.

   - Ladle the chilled soup into bowls.

Garnish

   - Garnish with thin cucumber slices, chopped fresh herbs, a drizzle of olive oil, microgreens, and lime zest for an extra touch of freshness.

This chilled cucumber avocado soup is creamy, refreshing, and packed with fresh flavors, making it an ideal dish to cool down on a hot summer day. 

Watch Chef Michael prepare this dish on WSPA’s Your Carolina on Thursday, June 27th at 9am. 

More  recipes from Chef Michael Sibert will be added monthly on his new website www.ChefMichaelSibert.com