Cucumber Avocado Soup Soupe Glace L Avocat Recipes

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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

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 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 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.

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

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

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.

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.

COLD AVOCADO AND CUCUMBER SOUP



Cold Avocado and Cucumber Soup image

Recipe adapted from Canal House Cooking, Volume No. 4 by Christopher Hirsheimer and Melissa Hamilton. This refreshing chilled soup (from their latest edition) combines rich avocados with crisp cucumbers. It's an ideal dinner for a hot summer night, as it requires no cooking and can be prepped in just a few minutes. Cooking time is chilling time.

Provided by Raquel Grinnell

Categories     Avocado

Time 2h5m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

3 avocados, ripe and unblemished
1 English cucumber, unpeeled, roughly chopped (about 2 cups)
2 garlic cloves
3 tablespoons fresh lemon juice
4 cups chicken stock
1/4 teaspoon salt
4 tablespoons sour cream, for serving
hot pepper sauce, for serving (such as Tabasco)

Steps:

  • Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove the pit and use a spoon to scoop out the flesh.
  • Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary. Season with salt and refrigerate until the soup is well chilled.
  • Divide the soup among four chilled bowls. Garnish with a dollop of sour cream and a dash of hot pepper sauce and serve.

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 AVOCADO SOUP SOUPE GLACéE à L'AVOCAT



Cucumber Avocado Soup Soupe Glacée à L'avocat image

Cooling quick and easy. The avocado gives it a creamy feel without the fat or dairy. Nice for a Bridal brunch.

Provided by Rita1652

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 large cucumbers, roughly chopped
1/2 avocado, peeled and seeded roughly chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh dill
1 tablespoon cilantro

Steps:

  • Blend all the ingredients in a food processor or blender and serve.

Nutrition Facts : Calories 126.2, Fat 7.7, SaturatedFat 1.2, Sodium 9.8, Carbohydrate 15.4, Fiber 4.9, Sugar 5.4, Protein 3

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