Chilled Cucumber Soup With Avocado Toast From The New York Times Recipes

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CHILLED CUCUMBER SOUP WITH AVOCADO TOAST FROM THE NEW YORK TIMES



Chilled Cucumber Soup With Avocado Toast from the New York Times image

Make and share this Chilled Cucumber Soup With Avocado Toast from the New York Times recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 20m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 19

1 lb cucumber, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeno, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry wine or 1/2 teaspoon white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or 4 slices other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
1/4 cup spitiko extra virgin olive oil, for serving
1 teaspoon fresh ground black pepper
1 ear of corn, shucked, kernels sliced off
1/2 cup toasted pine nuts
1/2 cup red onion, diced
1 bunch fresh dill, for serving

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Distribute soup between 4 bowls and garnish with raw corn kernels, toasted pine nuts and/or red onion ~ and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : Calories 1243.4, Fat 73.4, SaturatedFat 11.9, Cholesterol 22.4, Sodium 1968.5, Carbohydrate 122.5, Fiber 14.8, Sugar 26.8, Protein 35.9

CUCUMBER SOUP



Cucumber Soup image

The guests are hungry, and dinner's not yet on the table. You could set out a tray of cheese and crackers. But if surprise and delight drive your menu choices (keeping an eye, all the while, on simplicity and efficiency), there are other options, like this velvety cucumber soup.

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer

Time 30m

Yield 2 cups, 12 small servings

Number Of Ingredients 5

2 cucumbers, peeled, seeded, chopped
1/2 ripe avocado, chopped
Juice of 1 lime
Salt
1 tablespoon avocado oil

Steps:

  • Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
  • Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 456 milligrams, Sugar 3 grams

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.

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