Chavrie Chilled Avacado And Cucumber Soup Recipes

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COLD CUCUMBER-AVOCADO SOUP



Cold Cucumber-Avocado Soup image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 8

1 large cucumber peeled, seeded and cut into 2-inch chunks
1 large, ripe avocado, peeled
2 scallions (green and white parts included) chopped
1 cup chicken broth
3/4 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper, or to taste
Garnish: Dollop of sour cream, chopped chives or scallions

Steps:

  • In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
  • Add broth, sour cream and lemon juice and continue to process until smooth.
  • Season with salt and pepper to taste and chill for 4 to 6 hours.
  • Taste for seasoning and serve in chilled bowls with garnish.

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  • Season with salt, to taste. Remove from the heat and set aside to cool.
  • Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  • Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY



Chilled Cucumber Avocado Soup Recipe by Tasty image

Here's what you need: english cucumber, medium avocados, greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, pepper

Provided by Crystal Hatch

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

1 english cucumber, peeled and chopped, plus more sliced into rounds, for garnish
2 medium avocados, diced
1 cup greek yogurt
1 cup vegetable broth, or water
1 tablespoon lemon juice
½ teaspoon apple cider vinegar
2 tablespoons scallions, sliced
salt, to taste
pepper, to taste

Steps:

  • In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
  • Chill for at least 30 minutes, or until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 12 grams, Protein 16 grams, Sugar 27 grams

CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI



Chilled Avocado-Cucumber Soup with Crostini image

If you're a gazpacho fan try this, its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess. Pop the ingredients in the blender, chill, and serve this cool soup with a platter of good ham, jammy eggs, blanched asparagus, and crisp crostini for DIY tartines.

Provided by Shira Bocar

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h35m

Number Of Ingredients 12

2 English cucumbers, peeled and chopped
2 avocados, halved, pitted, and peeled
2 scallions, chopped
1 cup packed fresh cilantro leaves
1 jalapeño, seeds removed for less heat if desired
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 baguette, cut on the bias into 1/4-inch-thick slices
1/2 cup extra-virgin olive oil, plus more for drizzling
1 bunch asparagus, trimmed
4 large eggs
6 ounces thinly sliced ham

Steps:

  • In a blender, combine cucumbers, avocados, scallions, cilantro, jalapeño, lime juice, and 1 cup water; blend until smooth. Season with salt and stir in up to 1/4 cup more water until consistency is like that of heavy cream. Refrigerate until chilled, at least 1 hour and up to 6 hours.
  • Meanwhile, preheat oven to 350°F. Arrange baguette slices on a rimmed baking sheet. Brush both sides with oil; season with salt and pepper. Bake until golden, 15 to 20 minutes.
  • Prepare an ice-water bath. Bring a pot of generously salted water to a boil. Add asparagus; cook until bright green and tender, 2 to 3 minutes, depending on thickness. Transfer to a plate; let cool slightly.
  • Return water to a boil; gently lower in eggs with a slotted spoon and cook 7 minutes. Transfer to ice bath and let stand 5 minutes. Peel and halve eggs; season to taste.
  • Ladle soup into bowls and drizzle with oil. Serve with crostini, asparagus, eggs, and ham.

COLD AVOCADO AND CUCUMBER SOUP WITH DILL



Cold Avocado and Cucumber Soup With Dill image

Provided by Jhumpa Lahiri

Categories     easy, lunch, quick, one pot, soups and stews, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 garlic cloves, smashed
1 large cucumber, peeled, seeded and coarsely chopped
1 ripe avocado, halved, pitted and peeled
1/4 cup buttermilk
2 tablespoons fresh dill
2 teaspoons salt
Cayenne pepper
Freshly ground black pepper to taste
1 1/2 cups fresh orange juice
8 to 16 chilled boiled shrimp, depending on size, optional
1 tablespoon olive oil, optional
Half a lime, juiced, optional

Steps:

  • In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
  • Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.

CHILLED AVOCADO & CUCUMBER SOUP



Chilled Avocado & Cucumber Soup image

This delicious chilled avocado and cucumber soup recipe is refreshing, light and full of nutrition. It makes the perfect lunch or starter and is super easy to prepare, so is great for when you're short on time.

Provided by hello

Categories     Free Of...

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

360 g cucumbers
3 avocados
4 spring onions
150 ml vegetable broth
100 ml soymilk
1 lemon, juice
1 garlic clove
1 tablespoon Greek yogurt, to serve
1 fresh parsley, to serve

Steps:

  • Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.
  • Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.

Nutrition Facts : Calories 371.3, Fat 30.3, SaturatedFat 4.4, Sodium 37.4, Carbohydrate 27.2, Fiber 15.3, Sugar 5.6, Protein 6.5

CHILLED AVOCADO CUCUMBER SOUP



Chilled Avocado Cucumber Soup image

Categories     Soup/Stew     Blender     Freeze/Chill     No-Cook     Vegetarian     Quick & Easy     Low Sodium     Avocado     Cucumber     Summer     Chill     Cilantro     Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs

Steps:

  • Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.
  • Serve soup garnished with coriander.

CHILLED CUCUMBER AVOCADO SOUP



Chilled Cucumber Avocado Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Freeze/Chill     No-Cook     Quick & Easy     Lunch     Avocado     Cucumber     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 1/2 cups, serving 2

Number Of Ingredients 6

1 cup buttermilk
2 cucumbers, peeled, seeded, and chopped
1 avocado (preferably California)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin, or to taste

Steps:

  • In a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving.

CHAVRIE CHILLED AVACADO AND CUCUMBER SOUP



Chavrie Chilled Avacado and Cucumber Soup image

This recipe is certainly one of a kind! The creamy goat cheese and velvety avocado are just a perfect combination with fresh cucumber. Perhaps this is great for Mother's Day Brunch?

Provided by Corrinne J

Categories     Cheese

Time 15m

Yield 4 people, 4 serving(s)

Number Of Ingredients 9

1 (5 1/3 ounce) package chavrie goat cheese
3 ea. seedless cucumber (peeled and cubed)
2 ea. ripe avocados
1/4 cup unsweetened coconut milk
3 ea. lime juice
1 teaspoon cumin
1 teaspoon Tabasco sauce
1 tablespoon ginger, minced
salt and pepper (to season)

Steps:

  • Split the avocado in half, remove the pit and scoop pulp into a blender.
  • Add cucumber pieces.
  • Puree until smooth.
  • Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie®, blend well.
  • Season with salt and pepper.
  • Chill well before serving.

Nutrition Facts : Calories 366, Fat 29.4, SaturatedFat 12.7, Cholesterol 29.7, Sodium 215.6, Carbohydrate 19.3, Fiber 8.1, Sugar 5.5, Protein 12.1

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