Cold Cucumber And Avocado Soup Food

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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

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

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.

COLD CUCUMBER AND AVOCADO SOUP



Cold Cucumber and Avocado Soup image

Make and share this Cold Cucumber and Avocado Soup recipe from Food.com.

Provided by Geema

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 medium cucumber
1 ripe small california avocado
1 scallion
1 clove garlic
1 pinch salt
1/8 teaspoon white pepper
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cube
2 sprigs fresh coriander

Steps:

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

Nutrition Facts : Calories 109.5, Fat 8.4, SaturatedFat 1.7, Cholesterol 4, Sodium 59.6, Carbohydrate 8.3, Fiber 3.8, Sugar 2.7, Protein 2.5

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.

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 WITH DILL



Cold Avocado and Cucumber Soup With Dill image

No-cook soup good for hot days of summer. Real easy to make because the blender or food processor does most of the chopping, but it takes time to chill which is not included in cooking time. I omitted the optional shrimp (8-16 boiled & chilled) since I'm a vegetarian, but you might want to add some to yours. It also very light and low-fat. From the August 2009 food section of the New York Times, adopted from "Once Upon a Tart..." by Frank Mentesana and Jerome Audureau. Once Upon a Tart is a charming cafe in Soho neighborhood of NYC.

Provided by Kumquat the Cats fr

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 garlic cloves, smashed
1 large cucumber, peeled, seeded and coarsely chopped
1/4 cup buttermilk
2 tablespoons fresh dill
2 teaspoons salt
cayenne pepper
black pepper, freshly ground to taste
1 1/2 cups fresh orange juice
1 tablespoon olive oil (optional)

Steps:

  • In a food processor or blender, puree garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt and 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, garnish with shrimp, lime juice and olive oil if desired.

Nutrition Facts : Calories 61.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 1181.7, Carbohydrate 13.7, Fiber 0.6, Sugar 9.8, Protein 1.8

CHILLED AVOCADO & CUCUMBER SOUP



Chilled Avocado & Cucumber Soup image

This delicious chilled avocado and cucumber soup recipe is refreshing, light and full of nutrition. It makes the perfect lunch or starter and is super easy to prepare, so is great for when you're short on time.

Provided by hello

Categories     Free Of...

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

360 g cucumbers
3 avocados
4 spring onions
150 ml vegetable broth
100 ml soymilk
1 lemon, juice
1 garlic clove
1 tablespoon Greek yogurt, to serve
1 fresh parsley, to serve

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.

Nutrition Facts : Calories 371.3, Fat 30.3, SaturatedFat 4.4, Sodium 37.4, Carbohydrate 27.2, Fiber 15.3, Sugar 5.6, Protein 6.5

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.

CHILLED AVOCADO CUCUMBER SOUP



Chilled Avocado Cucumber Soup image

Categories     Soup/Stew     Blender     Freeze/Chill     No-Cook     Vegetarian     Quick & Easy     Low Sodium     Avocado     Cucumber     Summer     Chill     Cilantro     Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs

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 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 AVOCADO SOUP



Chilled Cucumber Avocado Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Freeze/Chill     No-Cook     Quick & Easy     Lunch     Avocado     Cucumber     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 1/2 cups, serving 2

Number Of Ingredients 6

1 cup buttermilk
2 cucumbers, peeled, seeded, and chopped
1 avocado (preferably California)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin, or to taste

Steps:

  • In a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving.

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