Cucumber Avocado Soup Soupe Glacée à Lavocat Food

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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.

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 CUCUMBER SOUP WITH AVOCADO TOAST FROM THE NEW YORK TIMES



Chilled Cucumber Soup With Avocado Toast from the New York Times image

Make and share this Chilled Cucumber Soup With Avocado Toast from the New York Times recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 20m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 19

1 lb cucumber, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeno, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry wine or 1/2 teaspoon white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or 4 slices other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
1/4 cup spitiko extra virgin olive oil, for serving
1 teaspoon fresh ground black pepper
1 ear of corn, shucked, kernels sliced off
1/2 cup toasted pine nuts
1/2 cup red onion, diced
1 bunch fresh dill, for serving

Steps:

  • 1. In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
  • 2. Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
  • 3. Distribute soup between 4 bowls and garnish with raw corn kernels, toasted pine nuts and/or red onion ~ and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : Calories 1243.4, Fat 73.4, SaturatedFat 11.9, Cholesterol 22.4, Sodium 1968.5, Carbohydrate 122.5, Fiber 14.8, Sugar 26.8, Protein 35.9

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.

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