Cucumber Avocado Bisque Food

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!

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 AVOCADO GAZPACHO

Steps:

• 1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
• 2. Puree on high speed until smooth.
• 3. Blend in salt and chili powder.
• 4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.

CUCUMBER SOUP WITH WASABI-AVOCADO CREAM

Steps:

• Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
• Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
• Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

NO COOK AVOCADO BISQUE (RACHAEL RAY)

Steps:

• Using a blender, puree 1 avocado, the buttermilk and scallion whites.
• Add the lime peel and three-quarters of the lime juice.
• With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
• Season with salt; refrigerate.
• Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
• Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
• Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
• Serve with the remaining tortilla chips on the side.

CUCUMBER SOUP WITH WASABI-AVOCADO CREAM

Steps:

• Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
• Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
• Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
• Just before serving, blend soup with ice in batches until smooth.
• Serve topped with avocado cream.
• Enjoy!
• Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.

CUCUMBER AVOCADO BISQUE

Steps:

• Blend all ingrediants in food processor for 10-15 seconds. cover and chill.
• serve in mugs or soup bowls. garnish with a little paprika or fresh chopped parsley.