Spicy Cucumber Avocado Soup Recipes

SPICY CUCUMBER-AVOCADO SOUP

Steps:

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

SPICY CUCUMBER SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

SPICY LIME AVOCADO SOUP

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

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.

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.

CUCUMBER AND AVOCADO SOUP

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.

SPICY AVOCADO SOUP

Steps:

• First, prepare the Pinto beans according to the directions on the packaging. This may require an overnight soak. When cooking the beans, only cook them about halfway. You can prepare the stock as they cook.
• Next, prepare the stock: Fill a large pot with 6 cups of water, and bring to a low boil. Coarsely chop Onion, and add to pot. Cut up 1 avocado into large pieces and add to pot. Cut the top off of the Habañero pepper, and add to pot. Break flounder fillet into small pieces, and add to pot. Whisk 1 tablespoons of Wasabi mustard into the pot. Add 1 tablespoons of Horseradish to pot. Finally, add the partially cooked pinto beans to the pot. Now, let the whole mixture simmer for about 1 hour.
• While the stock simmers, you can prepare the base: Cut up the 2 remaining avocados and place in a blender. Add another 1 tablespoons of Wasabi mustard to the blender, along with 1/4 cup of water. Scoop out the other avocado and the Habañero pepper from the stock pot, and add to the blender. Blend these ingredients until they are fully puréed. You may need to add another 1/4 cup of water.
• Now, strain the stock through a colander to remove the onion, fish pieces, and beans, but KEEP the strained liquid. That is your stock. You can discard the onions, fish, and beans, or use them in another dish. I added them to some whole grain rice for a healthy, fiber-rich side dish.
• Pour the strained stock back into the large pot. Put it on medium-low heat, and gradually whisk in the avocado purée, until fully blended. Add salt and pepper to taste.
• Tip: If the soup is too thin, let it simmer for a while and it will reduce and get thicker. If the soup is too thick, you can add a bit of water.