Chilled Cucumber Soup With Avocado Cumin And Mint Recipes
CREAMY AVOCADO CUCUMBER SOUP
Very simple, easy cold soup - perfect for hot summer afternoons. Add a small jalapeno for some kick!
Provided by michelleb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
- Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 25.2 g, Fat 28.1 g, Fiber 11.5 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 21.6 mg, Sugar 4.8 g
CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI
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
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 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 CUCUMBER SOUP WITH AVOCADO, CUMIN, AND MINT
The peel of the cucumber gives this soup its vibrant green color. Because it's so easy to prepare, assemble all the ingredients beforehand so you can blend the soup just minutes before serving; the flavors will be fresh and the color bright. Don't let it sit for more than 30 minutes or it will lose its luster!
Yield serves 4
Number Of Ingredients 10
Steps:
- Halve the cucumbers lengthwise and scoop out and discard the seeds. Place the cucumbers in a blender. Slice open the avocado. Stick a chef's knife into the pit and twist to remove. Scoop the avocado flesh into the blender. Add the almonds, lime juice, cumin, jalapeño, scallion, and mint. Blend with the ice cubes and 2 cups cold water until smooth. Taste and season with salt.
- Serve in glasses garnished with a few chopped almonds.
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- In a large saucepan, heat 2 tablespoons of the olive oil. Add the shrimp shells, garlic, shallot and carrot and cook over moderate heat, stirring until the shells are lightly browned, and the vegetables are softened, about 8 minutes. Add the peppercorns, coriander seeds, crushed red pepper and cumin seeds and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water, honey and remaining 1 tablespoon of lime juice and bring to a boil. Simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Strain the shrimp sauce into a heatproof bowl.
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