Chilled Cucumber and Avocado Soup

This chilled soup is a refreshing and light dish that is perfect for a hot summer day. The cucumber and avocado provide a cooling and creamy base, while the mint and dill add a bright and herbaceous flavor. The red onion adds a bit of sharpness, and the olive oil and coconut milk round out the soup with a rich and velvety texture.

The inspiration for this soup came to me on a hot summer day when I was craving something refreshing and light. I had some cucumbers and avocados in my fridge, and I thought, "Why not combine them into a soup?" I added some mint and dill from my garden, and the result was a delicious and refreshing soup that was perfect for the hot weather.

Prep time: 10 | Cook time: 0 | Serves: 2

Ingredients

• 1 English cucumber, peeled, seeded, and chopped
• 1 ripe avocado, peeled and chopped
• 1/2 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1/2 cup unsweetened coconut milk

Instructions

1. Combine the cucumber, avocado, mint, dill, red onion, and olive oil in a large bowl.
2. Puree the mixture using an immersion blender or a regular blender.
3. Add the vegetable broth and coconut milk to the mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Refrigerate the soup for at least 2 hours before serving.
6. Serve the soup chilled, garnished with fresh mint and dill.

Why It Works

• The cucumber and avocado provide a cooling and creamy base for the soup.
• The mint and dill add a bright and herbaceous flavor.
• The red onion adds a bit of sharpness.
• The olive oil and coconut milk round out the soup with a rich and velvety texture.