Cucumber Avocado Bisque 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.

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 SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

TANGY CUCUMBER AND AVOCADO SALAD

Steps:

• In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

CUCUMBER-AVOCADO GAZPACHO

Steps:

• Halve and pit 1 of the avocados and scoop the flesh into a blender. Add the quartered cucumbers, the basil, half of the mint, the 1/4 cup almonds, shallot, oil, lemon juice, vinegar, honey and water. Blend until smooth. Add salt and pepper to taste. Refrigerate until ready to serve or serve immediately (see Cook's Note).
• When ready to serve, halve, pit and peel the remaining avocado and thinly slice the flesh. Divide the soup among 4 bowls. Garnish with the cucumber rounds, sliced avocado, the remaining 2 tablespoons mint and remaining 2 tablespoons almonds.

CUCUMBER-AVOCADO SALAD

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.