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.
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
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.
ICY COLD AVOCADO AND CUCUMBER SOUP
Fresh cukes out of the garden mixed with ripe creamy avocado and kicked up with fresh and smoked jalapenos, fresh herbs. Yummy and healthy on a Hot day!
Provided by Rita1652
Categories Avocado
Time 10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed.
- Season to taste with salt and pepper.
- Pour into two chilled bowls.
- Mix the yogurt and chipotle sauce together.
- Drizzle over the soup to taste.
- Garnish with your choices or all.
- Serve immediately.
Nutrition Facts : Calories 269, Fat 19.2, SaturatedFat 4.9, Cholesterol 16.9, Sodium 82.6, Carbohydrate 21.6, Fiber 8.2, Sugar 9.3, Protein 7.9
SPICY CUCUMBER-AVOCADO SOUP
Steps:
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
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