CHILLED AVOCADO & CUCUMBER SOUP
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
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
CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI
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
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.
ICY COLD AVOCADO AND CUCUMBER SOUP
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
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
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
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-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.
CHILLED AVOCADO CUCUMBER SOUP
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
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
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
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
COLD AVOCADO AND CUCUMBER SOUP WITH DILL
Provided by Jhumpa Lahiri
Categories easy, lunch, quick, one pot, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
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