Lentils.org

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Lentils.org

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Chilled Cucumber & Avocado Soup

Prep Time: 5 Minutes

Total time: 10 Minutes

Servings: 4

When it’s too hot to eat soup, this chilled version comes to the rescue. Avocado lends a creaminess and fresh dill makes this taste like summer.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 cucumber, peeled and diced, reserve 1/4 cup (60 mL)

    1 ripe avocado, pitted, peeled, and chopped

    1 cup (250 mL) plain yogurt

    1 cup (250 mL) chicken stock, vegetable stock, or water

    1/2 cup (125 mL) cooked split red lentils

    1/4 cup (60 mL) fresh dill, chopped (plus more for garnish)

    2 Tbsp (30 mL) diced red onion

    2 Tbsp (30 mL) lime juice

    2 tsp (10 mL) lime zest

    1 tsp (5 mL) Sriracha hot sauce

    to taste, salt and pepper


Directions

  1. Combine ingredients in a blender. Purée until smooth.
  2. Pour into soup cups or glasses. Chill for 30 minutes then garnish with reserved cucumber and dill. Serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 170
  • Total Fat 8 g
  • Saturated Fat 1.5 g
  • Cholesterol 5 mg
  • Carbohydrates 18 g
  • Dietary Fibre 6 g
  • Sugar 7 g
  • Protein 7 g
  • Sodium 240 mg
  • Potassium 362 mg
  • Folate 88 mcg