Chilled Avocado Cucumber Soup Food

CHILLED AVOCADO SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

CREAMY AVOCADO CUCUMBER SOUP

Steps:

• Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
• Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.

CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI

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 AVOCADO & CUCUMBER SOUP

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.

CHILLED CREAMY CUCUMBER SOUP

Steps:

• Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve.

CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP

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.

CHILLED AVOCADO SOUP

Steps:

• Using a blender or food processor, puree the avocados and garlic.
• With the machine running, pour in the broth until it's smooth and reaches the desired consistency.
• Add the lime juice, sour cream, Tabasco and salt & pepper to taste.
• Chill at least an hour.
• To serve, you can top with a dollop of sour cream, chopped green onion, or more Tabasco.

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 WITH DILL

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.

ICY COLD AVOCADO AND CUCUMBER SOUP

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.

CHILLED AVOCADO & CUCUMBER SOUP

Steps:

• If using jalapeno pepper, remove seeds and chop coarsely.
• Peel and chop cucumbers into small cubes.
• Do the same with the avocado.
• Now, put everything into blender or food processor and process till smooth.
• Thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
• Chill for 2 hours in fridge.
• Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

CHILLED AVOCADO SOUP

Steps:

• Combine chicken broth, avocados, sherry, salt, and onion powder in a blender; blend until smooth. Stir in half-and-half and refrigerate until well chilled, about 2 hours.

CHILLED AVOCADO CUCUMBER SOUP

Steps:

• Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.
• Serve soup garnished with coriander.

CHILLED AVOCADO & CUCUMBER SOUP

Steps:

• Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.
• Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.