Soup & Sides
Cold Cucumber Avocado Dill Soup
Yield: Makes 4 servings
INGREDIENTS
| 1 | English cucumber, peeled, seeded and diced |
| 1 | ripe avocado, peeled, seeded and chopped |
| 1 cup | Astro Original Balkan Style 0% Plain yogourt |
| 1 cup | water |
| 2 tbsp | chopped fresh dill |
| 1 tsp | lemon juice |
| ½ tsp | salt |
| ¼ tsp | dry mustard |
| pinch | cayenne pepper |
| 1tbsp | chopped fresh chives or green onion |
PREPARATION
- Remove ¼ cup of the cucumber for garnish.
- In a blender, purée remaining cucumber, avocado, yogourt, water, dill, lemon juice, salt, mustard and cayenne pepper until smooth.
- To serve, garnish with reserved cucumber and chives. Refrigerate for 1 hour or for up to 12 hours.
ADDITIONAL NOTES
This tasty soup makes a light, cool and refreshing starter on a hot and humid summer’s day.

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