It comes together in just a few minutes without ever needing to turn on your oven or cook top. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
Tip: For an even nicer presentation, our functional medicine Burbank specialists suggest you toss a few cooked and chilled shrimp with some ground cumin and chop them into small pieces. Sprinkle seasoned shrimp pieces on top of the soup and add a sprig of fresh dill before serving.
Prep time: 15 minutes (+ 2-3 hours to chill)
Cook time: n/a
Serves: 4-6
Ingredients:
1/2 c. vegetable broth
2 large cucumbers, peeled and cut into chunks
1-1/2 c. Greek yogurt
1/2 medium avocado, peeled and seeded
1 medium shallot, peeled and cut in half
3 T. fresh dill, chopped
2 T. fresh lime juice
2 t. ground cumin
Sea salt and black pepper, to taste
Sprigs of fresh dill and/or sliced cucumber, for garnish
Directions:
- Add all ingredients to a blender or food processor and blend until smooth. If you prefer a thinner soup, our functional medicine Studio City experts recommend adding a little more broth until you reach the desired consistency. Adjust seasonings to taste.
- Cover and refrigerate for at least 2- 3 hours.
- To serve, remove from refrigerator and transfer to individual serving bowls and top with sprigs of fresh dill and/or thin slices of cucumber.
- Enjoy this recipe from Functional Medicine Los Angeles, a functional medicine Hollywood provider.