Cucumber And Avocado Soup With Tomato And Basil Salad Food

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CUCUMBER TOMATO AVOCADO SALAD



Cucumber Tomato Avocado Salad image

Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 15m

Number Of Ingredients 9

1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion (sliced)
2 avocados (diced)
2 Tbsp extra virgin olive oil or sunflower oil
2 Tbsp fresh lemon juice ((from 1 medium lemon))
1/4 cup 1/2 bunch cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

Steps:

  • Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  • Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.

Nutrition Facts : Calories 261 kcal, Carbohydrate 17 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 596 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

CUCUMBER AND TOMATO SALAD WITH BASIL VINAIGRETTE



Cucumber and Tomato Salad with Basil Vinaigrette image

Provided by Marc Murphy

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red wine vinegar
1/2 red onion, halved and sliced into medium-thick pieces
2 English cucumbers, ends trimmed, halved lengthwise, seeded and cut into 1/2-inch pieces
1 teaspoon kosher salt, plus more to taste
2 heirloom tomatoes, cut into 1/2-inch wedges
2 cups packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh dill, for garnish

Steps:

  • For the salad: In a small pan over medium heat, bring the red vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.
  • Place the cucumbers in a large mixing bowl, season with the salt and toss. Add the tomatoes and gently combine.
  • For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.
  • Add the dressing to the bowl with the vegetables. Drain the onions (reserve the vinegar for another use or discard) and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with the dill and serve right away.

COLD CUCUMBER-AVOCADO SOUP



Cold Cucumber-Avocado Soup image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 8

1 large cucumber peeled, seeded and cut into 2-inch chunks
1 large, ripe avocado, peeled
2 scallions (green and white parts included) chopped
1 cup chicken broth
3/4 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper, or to taste
Garnish: Dollop of sour cream, chopped chives or scallions

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.

TOMATO-CUCUMBER SOUP WITH BASIL



Tomato-Cucumber Soup With Basil image

Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, appetizer

Time 2m

Yield Four regular servings, or 8 to 12 aperitifs in shot glasses

Number Of Ingredients 8

1 long European or 4 Persian cucumbers, peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
2 slices onion, rinsed
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
Salt to taste
Slivered fresh basil leaves or very small whole basil leaves for garnish

Steps:

  • Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 5 grams

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