Cold Avocado and Cucumber Soup With Dill

Name: Cold Avocado and Cucumber Soup With Dill
Total time: 20 min
Yield: 4 servings
Ingredients: 2 garlic cloves, smashed; 1 large cucumber, peeled, seeded and coarsely chopped; 1 ripe avocado, halved, pitted and peeled; 1/4 cup buttermilk; 2 tablespoons fresh dill; 2 teaspoons salt; Cayenne pepper; Freshly ground black pepper to taste; 1 1/2 cups fresh orange juice; 8 to 16 chilled boiled shrimp, depending on size, optional; 1 tablespoon olive oil, optional; Half a lime, juiced, optional

Recipe from Frank Mentesana and Jerome Audureau

Adapted by Jhumpa Lahiri

Total Time: 20 minutes
Rating: 4(98)
Comments: Read comments

Featured in: Note to Myself: Take the Kitchen

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2garlic cloves, smashed
1large cucumber, peeled, seeded and coarsely chopped
1ripe avocado, halved, pitted and peeled
¼cup buttermilk
2tablespoons fresh dill
2teaspoons salt
Cayenne pepper
Freshly ground black pepper to taste
1½cups fresh orange juice
8 to 16chilled boiled shrimp, depending on size, optional
1tablespoon olive oil, optional
Half a lime, juiced, optional

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, ¾ cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
Step 2
Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.

Ratings

4 out of 5

98 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

debra7 years ago

Cut salt to 1.5 tsp

Teresa5 years ago

Ive read that soups should be salted at the temperature you will eat them So salt this after it chills . Then you will have the right about of salt. Salt to taste If your soup is served hot you can salt it right away when heated.

Tom F3 years ago

I omitted the water entirely, as well as the shrimp. It was simple and remarkably delicious. It tastes complex, yet was easy to make. Definitely a keeper.

Andrea3 years ago

Soup is nice, but way too much salt. Cut it in half. I didn't have buttermilk so used plain yogurt and it was great.

barb4 years ago

This recipe from Ania. She uses more buttermilk and garlic, no water. Excellent

Private comments are only visible to you.