Cucumber and Dill Summer Soup
Author: Angie Alt
Prep time:
Total time:
Serves: 4-8
- 2 cucumbers, peeled and chopped
- 1 avocado, pitted and peeled
- 1 cup full-fat coconut milk
- ½ cup filtered water
- 3 tablespoons fresh, chopped dill
- 1 tablespoon fresh, chopped basil
- 1 teaspoon grated lemon zest
- Juice from 1 lemon
- ½ teaspoon sea salt
- *reserve some cucumber, avocado, dill, and lemon if you would like to fix appetizers as pictured
- Puree all ingredients in blender or food processor until smooth.
- For extra smooth soup, pour through fine mesh sieve to filter out extra vegetable fibers.
- Chill and serve with shredded chicken or shrimp as main dish or garnished as appetizer.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cucumber-dill-summer-soup/
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