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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.
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
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