Chilled Cucumber Avocado Soup Recipes

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 AVOCADO & CUCUMBER SOUP

Steps:

• Slice the cucumber in half lengthwise, cut the halves in half lengthwise, and chop the cucumber slices into 1/2 inch pieces.
• Slice the avocado in half lengthwise, remove the seed and using a large spoon scoop the avocado flesh from the skin.
• Add the cucumber, avocado, garlic, cumin or dill, lemon, and salt to the cup of your blender or food processor. Blend until creamy.
• Enjoy chilled or at room temperature.
• Serve garnished with diced tomatoes, red onions and cilantro if you like. You could even top with julienned carrots, diced colorful bell peppers, etc. Most veggies will make a nice garnish and taste well with this dish while also adding some texture.
• This is 2 small servings or one large 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.

SPICY CUCUMBER-AVOCADO SOUP

Steps:

• Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

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.

CHILLED AVOCADO SOUP

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 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 AVOCADO & CUCUMBER SOUP

Steps:

• If using jalapeno pepper, remove seeds and chop coarsely.
• Peel and chop cucumbers into small cubes.
• Do the same with the avocado.
• Now, put everything into blender or food processor and process till smooth.
• Thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
• Chill for 2 hours in fridge.
• Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

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.

AVOCADO-CUCUMBER SOUP

Steps:

• Combine yogurt, half and half, salt and pepper in a large container and mix until smooth. Stir in avocados, cucumbers, onion and chicken broth. Taste and check for seasoning. Chill overnight. Serve very cold. Garnish with chives, bacon and almonds to taste.