Creamy cucumber and avocado soup

A refreshing and satisfying summertime offering!          

This raw soup is super flavourful and satisfying, with loads of bright, fresh tastes in both the soup and the garnishes. I chose to use almond milk to add some protein to the soup, but it is also delicious if made with water. If you don’t need it to be vegan or dairy-free, regular milk works well also. The dill oi is a delicious optional garnish that’s best made a day ahead. If you’re intrigued by the idea of vegan bacon bits, here’s my tasty, easy recipe.

Ingredients

Dill oil

  • 1/4 cup (60 mL) olive oil
  • 1 cup (10 g) chopped fresh dill (leaves and stems)

Soup

  • 1 medium-sized ripe avocado
  • 1 large English cucumber
  • 1 cup (250 mL) almond milk or water
  • 2 tablespoons (1.3 g) each minced fresh dill and green onion tops (or chives)
  • 2 tablespoons (30 mL) freshly squeezed lime juice (or more, to taste)
  • 1/4 teaspoon (.6 g) each smoked paprika and cumin
  • Few pinches salt and pepper
  • Optional garnishes: diced cucumber, bell pepper, crumbled vegan bacon bits, croutons, chopped dill or dill flowers

Method

  • If you would like to enjoy the dill oil garnish, make it (ahead of time) by pureeing together (in a food processor, blender or with an immersion blender) the olive oil and chopped dill until a smooth, thick liquid has formed.
  • Transfer to a jar; cover and let sit at room temperature for 12 – 24 hours then strain through a fine-meshed sieve or cheesecloth.
  • Store dill oil in a small glass jar with a tight lid (to prevent oxidization you want as little air space as possible) in the refrigerator for up to 2 months.
  • Prepare the vegetables for the soup by slicing the cucumber into quarters lengthwise then chop into half inch (1.25 cm) pieces. Slice the avocado in half lengthwise, remove the seed and scoop the flesh from the skin.
  • Place the prepared cucumber, avocado, almond milk, dill, green onion, lime juice, smoked paprika, cumin, salt and pepper in a blender or food processor (or use an immersion blender) and process until smooth and creamy. Taste and adjust seasonings if desired.
  • Serve immediately or refrigerate for a few hours to serve chilled.
  • When serving, divide the soup between two bowls. Drizzle each one with about a teaspoon (5 ml) – or more, to taste – of the dill oil and offer garnishes on the side (your choice of diced cucumbers, minced orange or red bell pepper, chopped dill (or dill flowers), minced green onions, small croutons or vegan bacon bits).

Serves 2; recipe can easily be multiplied.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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