Best Avocado Cucumber Soup Recipes
CHILLED CUCUMBER SOUP WITH AVOCADO TOAST
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.
Provided by Melissa Clark
Categories easy, quick, soups and stews
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
- Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
- Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams
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 WITH CROSTINI
If you're a gazpacho fan try this, its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess. Pop the ingredients in the blender, chill, and serve this cool soup with a platter of good ham, jammy eggs, blanched asparagus, and crisp crostini for DIY tartines.
Provided by Shira Bocar
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h35m
Number Of Ingredients 12
Steps:
- In a blender, combine cucumbers, avocados, scallions, cilantro, jalapeño, lime juice, and 1 cup water; blend until smooth. Season with salt and stir in up to 1/4 cup more water until consistency is like that of heavy cream. Refrigerate until chilled, at least 1 hour and up to 6 hours.
- Meanwhile, preheat oven to 350°F. Arrange baguette slices on a rimmed baking sheet. Brush both sides with oil; season with salt and pepper. Bake until golden, 15 to 20 minutes.
- Prepare an ice-water bath. Bring a pot of generously salted water to a boil. Add asparagus; cook until bright green and tender, 2 to 3 minutes, depending on thickness. Transfer to a plate; let cool slightly.
- Return water to a boil; gently lower in eggs with a slotted spoon and cook 7 minutes. Transfer to ice bath and let stand 5 minutes. Peel and halve eggs; season to taste.
- Ladle soup into bowls and drizzle with oil. Serve with crostini, asparagus, eggs, and ham.
CREAMY AVOCADO CUCUMBER SOUP
Very simple, easy cold soup - perfect for hot summer afternoons. Add a small jalapeno for some kick!
Provided by michelleb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place cucumbers, 1 avocado (peeled and pitted), olive oil, lime juice, garlic, salt, and black pepper in a food processor. Puree until smooth. Transfer to a serving bowl.
- Stir chopped avocado and tomatoes into soup. Serve at room temperature or chilled.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 25.2 g, Fat 28.1 g, Fiber 11.5 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 21.6 mg, Sugar 4.8 g
SPICY CUCUMBER-AVOCADO SOUP
Steps:
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP
A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.
Provided by grumblebee
Categories Citrus
Time 1h5m
Yield 4 generous portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
COLD AVOCADO AND CUCUMBER SOUP WITH DILL
Provided by Jhumpa Lahiri
Categories easy, lunch, quick, one pot, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
- Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.
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.
AVOCADO-CUCUMBER SOUP WITH SHRIMP
Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
- Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
- In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.
Nutrition Facts : Calories 217 g, Fat 17 g, Protein 7 g
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
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.
CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY
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
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
CHILLED CUCUMBER AVOCADO SOUP
Categories Soup/Stew Milk/Cream Blender Freeze/Chill No-Cook Quick & Easy Lunch Avocado Cucumber Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 1/2 cups, serving 2
Number Of Ingredients 6
Steps:
- In a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving.
COLD AVOCADO AND CUCUMBER SOUP
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
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.
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.
CHILLED CUCUMBER SOUP WITH AVOCADO, CUMIN, AND MINT
The peel of the cucumber gives this soup its vibrant green color. Because it's so easy to prepare, assemble all the ingredients beforehand so you can blend the soup just minutes before serving; the flavors will be fresh and the color bright. Don't let it sit for more than 30 minutes or it will lose its luster!
Yield serves 4
Number Of Ingredients 10
Steps:
- Halve the cucumbers lengthwise and scoop out and discard the seeds. Place the cucumbers in a blender. Slice open the avocado. Stick a chef's knife into the pit and twist to remove. Scoop the avocado flesh into the blender. Add the almonds, lime juice, cumin, jalapeño, scallion, and mint. Blend with the ice cubes and 2 cups cold water until smooth. Taste and season with salt.
- Serve in glasses garnished with a few chopped almonds.
CUCUMBER SOUP WITH WASABI-AVOCADO CREAM
Steps:
- Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
- Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
- Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.
AVOCADO, CUCUMBER, AND TOMATILLO SOUP
This room-temperature soup is inspired by the California avocado groves.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place the scallions and cilantro in blender, and blend until smooth. Add the lime juice, tomatillos, and cucumbers; blend until smooth. Peel the avocados, remove pits, and cut into large chunks. Transfer to blender. Add the stock, salt, pepper, and Tabasco; blend until smooth, stopping to scrape down the sides once or twice. Taste for seasoning. Transfer the soup to a nonreactive container. Cover with plastic wrap, pressing down so plastic touches soup. Let chill 1 to 2 hours (do not keep overnight).
- Mix well before serving, and adjust the seasoning to taste. Slice the baguette crosswise into quarter-inch slices, and lightly toast the slices. Ladle the soup into bowls. Top each serving with half a tomatillo and a dab of creme fraiche. Serve with a slice of toast and a lime wedge.
CUCUMBER SOUP WITH WASABI-AVOCADO CREAM
Make and share this Cucumber Soup with Wasabi-Avocado Cream recipe from Food.com.
Provided by Sharon123
Categories Brunch
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
- Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.
- Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
- Just before serving, blend soup with ice in batches until smooth.
- Serve topped with avocado cream.
- Enjoy!
- Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.
Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1.6, Cholesterol 5.3, Sodium 897.5, Carbohydrate 10.7, Fiber 3.1, Sugar 4.7, Protein 3.2
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.
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