Chilled Cucumber Avocado Soup With Fresh Goat Cheese Recipes

CHILLED CUCUMBER AVOCADO SOUP WITH FRESH GOAT CHEESE

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.

CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI

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.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY

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!

CHILLED CUCUMBER AVOCADO SOUP WITH FRESH GOAT CHEESE

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.

COLD CUCUMBER-AVOCADO SOUP

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.

CHAVRIE CHILLED AVACADO AND CUCUMBER SOUP

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.

CHILLED CUCUMBER SOUP WITH SHRIMP AND GOAT CHEESE

Steps:

• Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper.
• Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool.
• Season shrimp simply with salt and pepper and sauté in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!).
• To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.

CHILLED CUCUMBER AVOCADO SOUP

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.