Cold Cucumber Avocado Soup Recipes

ICY COLD AVOCADO AND CUCUMBER SOUP

Icy Cold Avocado and Cucumber Soup image

Fresh cukes out of the garden mixed with ripe creamy avocado and kicked up with fresh and smoked jalapenos, fresh herbs. Yummy and healthy on a Hot day!

Provided by Rita1652

Categories Avocado

Time 10m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chopped seeded, ice cold cucumbers (I leave the peel on for the color be sure if you do that is organically grown)
1 ripe avocado (pitted, peeled, and chopped)
2 green onions (chopped)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon lime zest
1 cup yogurt
1 cup ice cube
sea salt & freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves, basil, parsley (use all or your favorites)
1 tablespoon chipotle adobo sauce
1 tablespoon yogurt
1 tablespoon fresh herb
2 tablespoons diced cucumbers
2 tablespoons diced tomatoes
1/2 teaspoon diced jalapeno

Steps:

In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed.
Season to taste with salt and pepper.
Pour into two chilled bowls.
Mix the yogurt and chipotle sauce together.
Drizzle over the soup to taste.
Garnish with your choices or all.
Serve immediately.

Nutrition Facts : Calories 269, Fat 19.2, SaturatedFat 4.9, Cholesterol 16.9, Sodium 82.6, Carbohydrate 21.6, Fiber 8.2, Sugar 9.3, Protein 7.9

COLD CUCUMBER AVOCADO SOUP

Cold Cucumber Avocado Soup image

This creamy cold cucumber soup uses avocado, as well as mint, parsley, yogurt and buttermilk, to make a refreshing green summer soup that requires no cooking.

Provided by Kim Galeaz

Categories Summer

Yield 4 servings of roughly 1⅓ cups each

Number Of Ingredients 11

Ingredients

4 very large cucumbers, peeled, seeded and chopped (about 5Â½ cups chopped)
2 avocados, pitted and flesh scooped out
Â¾ cup green onions, finely choppedÂ (white and green parts)
â…“ cup fresh mint leaves,Â coarsely chopped
2 tablespoons Italian flat-leaf parsley,Â finely chopped
1 cup low-fat plain yogurt*
Â½ cup low-fat buttermilk*
3 tablespoons freshly squeezed lemon juice
Â¾ teaspoon salt
Â¹â„â‚ˆ teaspoon ground black pepper
green onions or chives, chopped, optional garnish

Steps:

In a large food processor bowl, combine cucumbers, avocado and green onions, and process until smooth. Add the mint, parsley, yogurt, buttermilk and lemon juice; process thoroughly. Add salt and pepper, and blend until all ingredients are thoroughly processed.. Chill at least 30 minutes. Garnish with chopped green onions or chives if desired.

Nutrition Facts :

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

Ingredients

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.

AVOCADO-CUCUMBER SOUP WITH SHRIMP

Avocado-Cucumber Soup with Shrimp image

Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h20m

Number Of Ingredients 10

Ingredients

1 English cucumber, peeled and cut into 1/4-inch cubes (about 2 cups)
2 avocados, pitted and peeled
1/2 cup low-fat plain yogurt
3 tablespoons fresh lime juice
1 minced small jalapeno (seeds and ribs removed for less heat, if desired)
1/3 cup sliced scallions
2 tablespoons chopped fresh cilantro
Coarse salt and ground pepper
1 teaspoon olive oil
12 medium shrimp (about 6 ounces), peeled and deveined

Steps:

In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.

Nutrition Facts : Calories 217 g, Fat 17 g, Protein 7 g

SPICY CUCUMBER-AVOCADO SOUP

Spicy Cucumber-Avocado Soup image

Spicy Cucumber-Avocado Soup

Categories Soup/Stew Blender No-Cook Vegetarian Quick & Easy Yogurt Lunch Avocado Cucumber Summer Healthy Jalapeño Gourmet

Number Of Ingredients 10

Ingredients

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
1 (8-ounce) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives
chives

Steps:

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

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

Ingredients

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.

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

Ingredients

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.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Chilled Cucumber Soup With Avocado Toast image

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

1 pound cucumbers, 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 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

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.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams

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

Ingredients

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 CUCUMBER, AVOCADO AND SHRIMP SOUP

Chilled Cucumber, Avocado and Shrimp Soup image

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.

Provided by grumblebee

Categories Citrus

Time 1h5m

Yield 4 generous portions, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium avocado
1 medium cucumber, peeled and diced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup plain low-fat yogurt
2 tablespoons lime juice
1 teaspoon salt
1 cup cooked shrimp, diced
2 green onions, finely chopped
4 medium shrimp, cooked and peeled

Steps:

Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
Peel the other half of the avocado, then cut it into chunks.
Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.

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