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
SPICY CUCUMBER-AVOCADO SOUP
Steps:
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
AVOCADO-CUCUMBER SOUP
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party.
Provided by Kim Severson
Categories breakfast, brunch, dinner, easy, lunch, quick, soups and stews, appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 10
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
Make and share this Avocado & Cucumber Soup recipe from Food.com.
Provided by leeleitch
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 191, Fat 15.7, SaturatedFat 2.5, Cholesterol 1.8, Sodium 309, Carbohydrate 13.9, Fiber 8.3, Sugar 2.9, Protein 3.5
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.
CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD
Categories Soup/Stew Blender Dairy Herb Tomato Vegetable Appetizer Vegetarian Yogurt Lunch Basil Avocado Cucumber Summer Chill Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
- Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.
CUCUMBER AVOCADO SOUP
Categories Soup/Stew Milk/Cream Onion Appetizer No-Cook Vegetarian Quick & Easy Mint Avocado Cucumber Summer Chill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
COLD CUCUMBER AND AVOCADO SOUP
Make and share this Cold Cucumber and Avocado Soup recipe from Food.com.
Provided by Geema
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel cucumber and cut into 4 pieces.
- Quarter avocado, removing pit, and peel.
- Cut scallion into large pieces.
- In a blender puree all ingredients until smooth and season with salt and pepper.
- Serve soup garnished with coriander.
Nutrition Facts : Calories 109.5, Fat 8.4, SaturatedFat 1.7, Cholesterol 4, Sodium 59.6, Carbohydrate 8.3, Fiber 3.8, Sugar 2.7, Protein 2.5
CUCUMBER AND AVOCADO SOUP
Very fresh tasting summer soup that is very healthy, too. Perfect use of home grown cucumbers. Very time consuming, but a nice treat. Cook time is chill/marinating time.
Provided by little_wing
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179.6, Fat 5.5, SaturatedFat 0.9, Sodium 110.9, Carbohydrate 34.6, Fiber 5.1, Sugar 21, Protein 4.3
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