Best Cold Avocado And Cucumber Soup Recipes

ICY COLD AVOCADO AND CUCUMBER SOUP

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.

COLD AVOCADO AND CUCUMBER SOUP WITH DILL

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.

COLD AVOCADO AND CUCUMBER SOUP

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.

COLD CUCUMBER AND AVOCADO SOUP

Steps:

• Directions: Trim ends off cucumbers, taste each end and trim off any bitter part. Cut cucumbers in cubes. If they are very large with mature seeds, remove seeds; the soft-skinned varieties of cucumbers do not have to be peeled. Wash the watercress, remove any heavy stems and chop roughly. Combine half the cucumber and most of the lemon juice in a blender and puree. The cucumber will soon be a liquid. Add remaining cucumber, garlic, jalapeño and watercress. Puree until smooth. Work in batches if you need to. Halve the avocado, remove the pit, and cut the flesh into cubes; you should have not quite a cup of diced avocado. Add avocado to the cucumber puree, along with a teaspoon of sea salt and process again. The mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon and more salt, a bit at a time and stirring thoroughly each time, until the balance tastes right to you. Chill the soup well. Serve in small bowls, and drizzle each serving with a little fresh, fruity olive oil. Then scatter a few tomato cubes and croutons on top. Read more: 5 Superfood Soup Recipes http://caloriecount.about.com/blog/partners/5-superfood-soup-recipes-b607418#ixzz2WOHNlT5w

COLD AVOCADO AND CUCUMBER SOUP WITH DILL

Steps:

• 1. 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. 2. 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.

COLD CUCUMBER AND AVOCADO SOUP

Steps:

• Peel cucumber and cut into 4 pieces.
• Quarter avocado, removing pit, and peel.
• Cut scallion into large pieces.
• In a blender puree all ingredients until smooth and season with salt and pepper.
• Serve soup garnished with coriander.