Cool Cucumber Avocado Dill Soup



I love soup! I grew up eating soup almost everyday, even in the hot summer days. But this soup is a cold soup that tastes very refreshing and creamy. Now who wouldn’t want that?

Cucumbers are mainly water, about 96%,  6% water content that is more nutritious than regular water, which helps in keeping the body hydrated and regulating body temperature. It also helps in flushing out the toxins from the body. Cucumbers are  very hydrating to the skin. Many facial masks actually incorporate cucumbers for that reason-plus they also help calm the skin and help with puffiness under the eyes. Cucumber juice contains a lot of potassium, magnesium and fiber which are very helpful for regulating blood pressure.

Now you may have heard people saying that avocados are high in fat, but actually they contain the good fat that our bodies need. This also provides that creaminess to the soup. Avocados, like olive oil, are high in oleic acid, which has been shown to prevent breast cancer in numerous studies. It also helps battle diabetes, lowers cholesterol, controls blood sugar, smooths the skin and is an excellent source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.

Dill, a very aromatic herb, has a significant amount of vitamin A and vitamin C, as well as trace amounts of folate, iron, and manganese. It has also been used in ancient times to help reduce inflammation and the associated pain of rheumatoid arthritis, arthritis and gout.

When you incorporate the flavors of a fresh cucumber, avocado and dill, you have this aromatic, eye-pleasing meal that no one can resist. Plus it’s a great way to have your kids help you in the kitchen and then have them pour a bowl for themselves to enjoy!

So next time you want something super quick, easy and delicious, make this soup and I assure you, you will be pleased. Enjoy!

Cool Cucumber Avocado Dill Soup

Ingredients: Serves 4

  • 1 large English Cucumber
  • 1 ripe avocado
  • 1/8 of a whole red onion
  • 1 1/2 cups purified water
  • juice of 1/2 lime
  • 4 sprigs of fresh dill
  • 2 teaspoons garlic powder
  • salt and pepper (optional)


Cut up the cucumber and onion so it will be easier to process. Place all of the above ingredients into a food processor or blender and process until smooth. If you like your soup less thick, add 1/8 cup of water at a time until it’s as thick or thin as you prefer. Pour into two bowls and garnish with cucumber slices and sprig of fresh dill.



2 Comments Add yours

  1. Anonymous says:

    This looks delicious! Wondering if it is freezable? 🙂

    1. yvette says:

      Hi, and thank you for the comment. I have never frozen this soup since it goes as soon as I make it, but I believe if you put it in an airtight bag/container for a month it should be fine. But I warn you, it won’t last, it’s so creamy , cool and refreshing!

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