Chilled Avocado Cucumber Soup Recipes

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CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY



Chilled Cucumber Avocado Soup Recipe by Tasty image

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

1 english cucumber, peeled and chopped, plus more sliced into rounds, for garnish
2 medium avocados, diced
1 cup greek yogurt
1 cup vegetable broth, or water
1 tablespoon lemon juice
½ teaspoon apple cider vinegar
2 tablespoons scallions, sliced
salt, to taste
pepper, to taste

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

CHILLED AVOCADO & CUCUMBER SOUP



Chilled Avocado & Cucumber Soup image

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

1/2 cup water
1 medium avocado
1 large cucumber (regular or english), with or without the skin
1 teaspoon cumin or 1/2 teaspoon dill*
1 clove garlic
1/2 squeezed lemon
dash of mineral salt

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

SPICY CUCUMBER-AVOCADO SOUP



Spicy Cucumber-Avocado Soup image

Spicy Cucumber-Avocado Soup

Categories     Soup/Stew     Blender     No-Cook     Vegetarian     Quick & Easy     Yogurt     Lunch     Avocado     Cucumber     Summer     Healthy     Jalapeño     Gourmet

Number Of Ingredients 10

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
1 (8-ounce) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives
chives

Steps:

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

CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI



Chilled Avocado-Cucumber Soup with Crostini image

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

2 English cucumbers, peeled and chopped
2 avocados, halved, pitted, and peeled
2 scallions, chopped
1 cup packed fresh cilantro leaves
1 jalapeño, seeds removed for less heat if desired
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 baguette, cut on the bias into 1/4-inch-thick slices
1/2 cup extra-virgin olive oil, plus more for drizzling
1 bunch asparagus, trimmed
4 large eggs
6 ounces thinly sliced ham

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.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST



Chilled Cucumber Soup With Avocado Toast image

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories     easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

1 pound cucumbers, 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 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

Steps:

  • 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.
  • 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.
  • Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams

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

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

1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs

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 AVOCADO & CUCUMBER SOUP



Chilled Avocado & Cucumber Soup image

Make and share this Chilled Avocado & Cucumber Soup recipe from Food.com.

Provided by o0o0o

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 avocado
1/2 English cucumbers or 4 small cucumbers
1/2 cup yogurt
1 1/2 cups ice-cold water
1 jalapeno peppers or 2 teaspoons cayenne pepper
2 tablespoons sugar
2 tablespoons lime juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 green onion
3 tablespoons chopped cilantro
1 clove garlic

Steps:

  • If using jalapeno pepper, remove seeds and chop coarsely.
  • Peel and chop cucumbers into small cubes.
  • Do the same with the avocado.
  • Now, put everything into blender or food processor and process till smooth.
  • Thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
  • Chill for 2 hours in fridge.
  • Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

Nutrition Facts : Calories 134.9, Fat 8.4, SaturatedFat 1.7, Cholesterol 4, Sodium 893.5, Carbohydrate 14.9, Fiber 3.9, Sugar 9, Protein 2.5

COLD AVOCADO AND CUCUMBER SOUP WITH DILL



Cold Avocado and Cucumber Soup With Dill image

Provided by Jhumpa Lahiri

Categories     easy, lunch, quick, one pot, soups and stews, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 garlic cloves, smashed
1 large cucumber, peeled, seeded and coarsely chopped
1 ripe avocado, halved, pitted and peeled
1/4 cup buttermilk
2 tablespoons fresh dill
2 teaspoons salt
Cayenne pepper
Freshly ground black pepper to taste
1 1/2 cups fresh orange juice
8 to 16 chilled boiled shrimp, depending on size, optional
1 tablespoon olive oil, optional
Half a lime, juiced, optional

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.

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

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