🛒 Ingredients

👩‍🍳 Step-By-Step Instructions

🥒 Step 1: Prep the Vegetables

Peel the cucumbers and cut them into chunks. Slice the avocado and remove the pit. Peel the shallot and cut it in half.

💡 Quick Tip:
English cucumbers work especially well here because they have fewer seeds and a smoother flavor.

🥣 Step 2: Add Ingredients to Food Processor

Add the cucumber chunks, avocado, Greek yogurt, vegetable broth, dill, shallot, lime juice, cumin, salt, and pepper into a blender or food processor.

💡 Quick Tip:
Fresh dill makes a huge difference in flavor here. Dried dill won’t give the same bright freshness.

🌀 Step 3: Blend Until Smooth

Blend everything until completely smooth and creamy. If you prefer a thinner soup, add a splash of extra vegetable broth.

💡 Quick Tip:
Blend for an extra 30–60 seconds longer than you think you need. That extra blending creates an ultra silky texture.

❄️ Step 4: Chill the Soup

Transfer the soup to a covered container and refrigerate for at least 2–3 hours before serving.

💡 Quick Tip:
Cold soup tastes dramatically better after chilling because the flavors fully develop and deepen.

🍋 Step 5: Garnish and Serve

Pour the soup into serving bowls and garnish with cucumber slices, fresh dill, lime slices, olive oil drizzle, or chilled shrimp if desired.

💡 Quick Tip:
A drizzle of olive oil right before serving adds restaurant-style presentation and richness.