Cold Cucumber Avocado Soup Food

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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

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

Provided by o0o0o

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 avocado
1/2 English cucumbers or 4 small cucumbers
1/2 cup yogurt
1 1/2 cups ice-cold water
1 jalapeno peppers or 2 teaspoons cayenne pepper
2 tablespoons sugar
2 tablespoons lime juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 green onion
3 tablespoons chopped cilantro
1 clove garlic

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.

Nutrition Facts : Calories 134.9, Fat 8.4, SaturatedFat 1.7, Cholesterol 4, Sodium 893.5, Carbohydrate 14.9, Fiber 3.9, Sugar 9, Protein 2.5

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

Ingredients

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.

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

Ingredients

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.

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