Cucumberavocadosoupsoupeglacelavocat Recipes

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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.

CUCUMBER AND AVOCADO SOUP



Cucumber and Avocado Soup image

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

11 large cucumbers (about 8lbs)
1/4 cup honey, divided
1/4 cup rice wine vinegar, divided
1 ripe avocado, peeled and seeded
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
dill sprigs (optional garnish)

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



Cucumber Avocado Soup image

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

1 chilled seedless cucumber (about 16 ounces)
1 (6- to 8-ounce) firm-ripe avocado
2 scallions, coarsely chopped
1/4 cup fresh mint leaves
1/2 cup well-shaken chilled buttermilk
1 1/2 cups cold water

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



Icy Cold Avocado and Cucumber Soup image

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

2 cups chopped seeded, ice cold cucumbers (I leave the peel on for the color be sure if you do that is organically grown)
1 ripe avocado (pitted, peeled, and chopped)
2 green onions (chopped)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon lime zest
1 cup yogurt
1 cup ice cube
sea salt & freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves, basil, parsley (use all or your favorites)
1 tablespoon chipotle adobo sauce
1 tablespoon yogurt
1 tablespoon fresh herb
2 tablespoons diced cucumbers
2 tablespoons diced tomatoes
1/2 teaspoon diced jalapeno

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



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.

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