Cucumber and Dill Summer Soup
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
  1. Puree all ingredients in blender or food processor until smooth.
  2. For extra smooth soup, pour through fine mesh sieve to filter out extra vegetable fibers.
  3. Chill and serve with shredded chicken or shrimp as main dish or garnished as appetizer.
Recipe by Autoimmune Wellness at