Cucumber Soup


This recipe is so amazing. You can enjoy it cold or hot!


  • 1 T olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 1 1/2 cups of vegetable broth
  • 4 cups cucumber, peeled and sliced
  • pinch of salt
  • 1/2 T ground black pepper
  • 1 T dill
  • 1 avocado, diced
  • 1/4 cup chopped fresh basil
  • 1 cup plain goat’s milk yogurt

Heat olive oil in a large saucepan. Add onions and garlic and cook for 1-4 minutes or until softened.

Add lemon juice and cook for another minute.

Add vegetable broth, 3/4 of the cucumbers, salt and pepper, and dill.

Cook at a simmer for about 8 minutes or until the cucumbers are softened.

Add to a blender and add the avocado and fresh basil (be careful not to burn yourself… I almost did).

Blend until smooth.

Pour into a large bowl and mix in the yogurt.

Serve hot or chill in the fridge and serve cold!

We ate this with my salmon pizzettes recipe… such a great combo!

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