CUCUMBER SOUP WITH WASABI-AVOCADO CREAM
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 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.
CHILLED CUCUMBER SOUP WITH AVOCADO TOAST
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
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
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
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
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.
COLD AVOCADO AND CUCUMBER SOUP
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
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.
SPICY CUCUMBER-AVOCADO SOUP
Steps:
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY
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
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
CUCUMBER AND AVOCADO SOUP
Very fresh tasting summer soup that is very healthy, too. Perfect use of home grown cucumbers. Very time consuming, but a nice treat. Cook time is chill/marinating time.
Provided by little_wing
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut 5 cucumbers in to 3" chunks.
- Place half in a food processor or blender with 2 tablespoons of honey and process until smooth.
- Pour mixture through a cheesecloth lined strainer into a bowl.
- Puree remaining chunks of cucumber, (without honey), and strain through cheesecloth into same bowl.
- Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
- Add vinegar and remaining 2 tablespoons of honey and toss to coat.
- Cover and chill both bowls of cucumber for at least 8 hours.
- Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
- Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
- Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
- Stir in chopped dill, salt and pepper.
- Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.
Nutrition Facts : Calories 179.6, Fat 5.5, SaturatedFat 0.9, Sodium 110.9, Carbohydrate 34.6, Fiber 5.1, Sugar 21, Protein 4.3
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