Avocado Cucumber Soup Recipes

CHILLED AVOCADO & CUCUMBER SOUP

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.

SPICY CUCUMBER-AVOCADO SOUP

Steps:

• Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

AVOCADO-CUCUMBER SOUP

Steps:

• Combine yogurt, half and half, salt and pepper in a large container and mix until smooth. Stir in avocados, cucumbers, onion and chicken broth. Taste and check for seasoning. Chill overnight. Serve very cold. Garnish with chives, bacon and almonds to taste.

AVOCADO-CUCUMBER SOUP WITH SHRIMP

Steps:

• In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
• Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
• In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.

AVOCADO & CUCUMBER SOUP

Steps:

• Boil the stock in medium pot over high heat; then add the minced garlic.
• Reduce heat to low and let simmer about 5 minutes.
• Remove the pot from heat; cool to room temperature.
• Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
• In food processor, puree in batches until smooth.
• Chill in fridge.
• Serve soup in bowls garnished with yogurt, paprika and radish slices.
• Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.

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

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.

CUCUMBER AND AVOCADO SOUP

Steps:

• Cut 5 cucumbers in to 3" chunks.
• Place half in a food processor or blender with 2 tablespoons of honey and process until smooth.
• Pour mixture through a cheesecloth lined strainer into a bowl.
• Puree remaining chunks of cucumber, (without honey), and strain through cheesecloth into same bowl.
• Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
• Add vinegar and remaining 2 tablespoons of honey and toss to coat.
• Cover and chill both bowls of cucumber for at least 8 hours.
• Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
• Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
• Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
• Stir in chopped dill, salt and pepper.
• Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.

AVOCADO-CUCUMBER SOUP

Steps:

• Combine the avocados, cucumbers, and garlic in the work bowl of a food processor fitted with the metal blade and process until smooth. Add the buttermilk, sour cream, lemon juice if you like, Tabasco, and salt. Pulse until incorporated. Add the red onion and basil and pulse 3 to 4 times, so that the onion and basil are evenly mixed in but still visible. Cover and refrigerate for at least 4 hours. Serve chilled.
• Beyond the initial 4 hours that the soup must sit, refrigerated, before serving, it can be made up to 24 hours in advance. If it gets too thick, thin it with buttermilk.
• If you'd like to shave some fat from this recipe, don't mess with my beloved avocados, which are packed with good-for-you monounsaturated fat. Substitute low-fat versions of the sour cream or yogurt instead. Your taste buds won't miss a thing.

COLD AVOCADO AND CUCUMBER SOUP

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.

CUCUMBER AVOCADO SOUP

Steps:

• Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
• Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.
• Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.