Chilled Cucumber Avocado Soup With Fresh Goat Cheese Recipes

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

Ingredients

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

CHAVRIE CHILLED AVACADO AND CUCUMBER SOUP

Chavrie Chilled Avacado and Cucumber Soup image

This recipe is certainly one of a kind! The creamy goat cheese and velvety avocado are just a perfect combination with fresh cucumber. Perhaps this is great for Mother's Day Brunch?

Provided by Corrinne J

Categories Cheese

Time 15m

Yield 4 people, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (5 1/3 ounce) package chavrie goat cheese
3 ea. seedless cucumber (peeled and cubed)
2 ea. ripe avocados
1/4 cup unsweetened coconut milk
3 ea. lime juice
1 teaspoon cumin
1 teaspoon Tabasco sauce
1 tablespoon ginger, minced
salt and pepper (to season)

Steps:

Split the avocado in half, remove the pit and scoop pulp into a blender.
Add cucumber pieces.
Puree until smooth.
Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie®, blend well.
Season with salt and pepper.
Chill well before serving.

Nutrition Facts : Calories 366, Fat 29.4, SaturatedFat 12.7, Cholesterol 29.7, Sodium 215.6, Carbohydrate 19.3, Fiber 8.1, Sugar 5.5, Protein 12.1

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

Ingredients

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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