A silky chilled soup with cucumber, avocado, and dill that comes together in a blender in 10 minutes. Only 160 calories — the most refreshing low-calorie meal you'll make this summer.
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Roughly chop cucumbers (no need to peel if thin-skinned). Halve and stone the avocado.
Add all ingredients to a blender.
Blend on high until completely smooth, about 60 seconds.
Taste and adjust seasoning. Add more lemon juice if needed.
Refrigerate at least 30 minutes before serving, or serve immediately over ice.
Top with a dollop of extra Greek yogurt and fresh dill sprigs.
Up to 2 days refrigerated in a sealed jar — the avocado may oxidise slightly but it's still fine to eat. Stir before serving.
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