Chilled Cucumber Avocado Soup with Dill Radish Salsa

Ingredients

• •2 large cucumbers, peeled and chopped
• •2 ripe avocados, pitted and peeled
• •1 cup plain Greek yogurt
• •1 cup vegetable broth
• •2 tablespoons fresh lime juice
• •1 clove garlic, minced
• •1/4 cup fresh dill, chopped
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •4 radishes, finely diced
• •1 tablespoon fresh dill, chopped (for salsa)
• •1 tablespoon olive oil
• •1 teaspoon lime zest

Instructions

1. 1

   Prepare the cucumbers by peeling and chopping them into large chunks. Set aside.

2. 2

   Scoop the flesh of the avocados, discarding the pits and skins.

3. 3

   In a blender, combine the cucumbers, avocados, plain Greek yogurt, vegetable broth, lime juice, minced garlic, 1/4 cup chopped dill, salt, and black pepper. Blend until smooth and creamy.

4. 4

   Taste the soup and adjust seasoning if needed, adding more salt, lime juice, or dill to your preference.

5. 5

   Transfer the blended soup to a large bowl or container, cover, and refrigerate for at least 1 hour to chill.

6. 6

   While the soup chills, prepare the Dill Radish Salsa. Finely dice the radishes and combine them with 1 tablespoon of chopped dill, olive oil, and lime zest in a small bowl. Mix well and set aside.

7. 7

   Once the soup is chilled, give it a quick stir and ladle it into serving bowls.

8. 8

   Top each bowl with a generous spoonful of the Dill Radish Salsa for a vibrant garnish. Serve immediately and enjoy!