Creamy Avocado Cucumber Soup Recipes

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CHILLED AVOCADO & CUCUMBER SOUP



Chilled Avocado & Cucumber Soup image

The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing cold soup. It's light, refreshing and 100% raw!

Provided by Julie | The Simple Veganista

Categories     Soup

Time 5m

Number Of Ingredients 7

1/2 cup water
1 medium avocado
1 large cucumber (regular or english), with or without the skin
1 teaspoon cumin or 1/2 teaspoon dill*
1 clove garlic
1/2 squeezed lemon
dash of mineral salt

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.

Nutrition Facts : Calories 72 calories, Sugar 0.8 g, Sodium 82.4 mg, Fat 7.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 2 g, Fiber 0.2 g, Protein 0.3 g, Cholesterol 0 mg

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

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.

CUCUMBER AVOCADO SOUP



Cucumber Avocado Soup image

Categories     Soup/Stew     Milk/Cream     Onion     Appetizer     No-Cook     Vegetarian     Quick & Easy     Mint     Avocado     Cucumber     Summer     Chill     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 chilled seedless cucumber (about 16 ounces)
1 (6- to 8-ounce) firm-ripe avocado
2 scallions, coarsely chopped
1/4 cup fresh mint leaves
1/2 cup well-shaken chilled buttermilk
1 1/2 cups cold water

Steps:

  • Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
  • Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.
  • Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.

CUCUMBER SOUP WITH WASABI-AVOCADO CREAM



Cucumber Soup with Wasabi-Avocado Cream image

Categories     Soup/Stew     Vegetarian     Yogurt     Wasabi     Avocado     Cucumber     Summer     Chill     Gourmet

Yield Makes 6 servings (about 6 cups)

Number Of Ingredients 11

3 English cucumbers (3 1/2 lb total), peeled and sliced
1/2 cup cold water
1/2 tablespoon distilled white vinegar
3 teaspoons kosher salt
1 ripe California avocado, peeled and pitted
1/2 tablespoon fresh lime juice
1 (8-oz) container plain yogurt
1 teaspoon wasabi paste (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water), or to taste
2 tablespoons finely chopped fresh chives
1 1/2 cups ice cubes
Garnish: finely chopped fresh chives

Steps:

  • Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
  • Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
  • Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

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

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 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

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

CUCUMBER SOUP WITH WASABI-AVOCADO CREAM



Cucumber Soup with Wasabi-Avocado Cream image

Make and share this Cucumber Soup with Wasabi-Avocado Cream recipe from Food.com.

Provided by Sharon123

Categories     Brunch

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

3 English cucumbers, peeled and sliced (3 1/2 pound total)
1/2 cup cold water
2 -3 tablespoons seasoned rice wine vinegar
2 teaspoons kosher salt, plus
1 teaspoon kosher salt
1 ripe california avocado, peeled and pitted
1 tablespoon fresh lime juice
1 (8 ounce) container plain yogurt
1 teaspoon wasabi (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water)
3 tablespoons finely chopped fresh chives
freshly ground white pepper
1 1/2 cups ice cubes
finely chopped fresh chives

Steps:

  • Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
  • Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
  • Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
  • Just before serving, blend soup with ice in batches until smooth.
  • Serve topped with avocado cream.
  • Enjoy!
  • Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.

Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1.6, Cholesterol 5.3, Sodium 897.5, Carbohydrate 10.7, Fiber 3.1, Sugar 4.7, Protein 3.2

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

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

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

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.

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