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Polish Cold Cucumber-Avocado Soup with Dill
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Source: https://recipheon.com/en/recipes/soups/cucumber-avocado-chlodnik-polish-cold-soup-with-dill
About this recipe
Cucumber-avocado chilled soup is a light, creamy Polish cold soup for hot days. It requires no cooking and is ideal for a quick lunch or summer dinner. Fresh cucumber, ripe avocado, kefir, and yogurt form a smooth, refreshing base, while dill, garlic, and lemon juice add depth. Serve this simple soup well chilled with crisp toppings.
Ingredients
Soup
2 large garden cucumbers (about 500 g)
1 ripe avocado
400 ml kefir
150 g plain yogurt
1 small garlic clove
2 tablespoons lemon juice
2 tablespoons chopped dill
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2–4 tablespoons cold water, optional, for adjusting the consistency
To Serve
2 radishes
2 tablespoons chopped chives
4 slices rye bread
Steps
Wash the cucumbers, peel if needed, and cut into smaller pieces. Cut the avocado in half, remove the pit, and scoop out the flesh. Peel and finely chop the garlic.
Put the cucumber, avocado, kefir, yogurt, garlic, dill and olive oil in a blender. Add most of the measured salt, pepper and lemon juice, reserving the rest for final adjustments. Blend into a smooth, creamy chilled soup.
AI-generated Taste the soup and add some of the reserved salt, pepper or lemon juice if needed, staying within the listed quantities. If the soup is too thick, add 2–4 tablespoons of cold water and mix briefly.
Pour the cold soup into a bowl or pitcher, cover, and refrigerate for at least 30 minutes so it chills thoroughly and the flavors meld.
Slice the radishes thinly, and you can lightly toast the rye bread or serve it untoasted. Finely chop the chives.
Ladle the cold soup into bowls or deep plates and garnish with radishes and chives. Serve with rye bread.
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