Best Cucumber Soup With Wasabi Avocado Cream Recipes

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CUCUMBER SOUP WITH WASABI-AVOCADO CREAM



Cucumber Soup with Wasabi-Avocado Cream image

Categories     Soup/Stew     Vegetarian     Yogurt     Wasabi     Avocado     Cucumber     Summer     Chill     Gourmet

Yield Makes 6 servings (about 6 cups)

Number Of Ingredients 11

3 English cucumbers (3 1/2 lb total), peeled and sliced
1/2 cup cold water
1/2 tablespoon distilled white vinegar
3 teaspoons kosher salt
1 ripe California avocado, peeled and pitted
1/2 tablespoon fresh lime juice
1 (8-oz) container plain yogurt
1 teaspoon wasabi paste (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water), or to taste
2 tablespoons finely chopped fresh chives
1 1/2 cups ice cubes
Garnish: finely chopped fresh chives

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 SOUP



Avocado-Cucumber Soup image

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

2 1/2 cups plain yogurt (not Greek)
2 cups half and half
Salt and white pepper to taste
1 1/2 avocados, finely diced
3 small English cucumbers, peeled, seeded and finely-diced
1 tablespoon grated onion
1 cup cold chicken broth
Fresh chives
Crisp crumbled bacon
Toasted, chopped almonds

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.

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

CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY



Chilled Cucumber Avocado Soup Recipe by Tasty image

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

1 english cucumber, peeled and chopped, plus more sliced into rounds, for garnish
2 medium avocados, diced
1 cup greek yogurt
1 cup vegetable broth, or water
1 tablespoon lemon juice
½ teaspoon apple cider vinegar
2 tablespoons scallions, sliced
salt, to taste
pepper, to taste

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

CUCUMBER SOUP WITH WASABI-AVOCADO CREAM



Cucumber Soup with Wasabi-Avocado Cream image

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

3 English cucumbers, peeled and sliced (3 1/2 pound total)
1/2 cup cold water
2 -3 tablespoons seasoned rice wine vinegar
2 teaspoons kosher salt, plus
1 teaspoon kosher salt
1 ripe california avocado, peeled and pitted
1 tablespoon fresh lime juice
1 (8 ounce) container plain yogurt
1 teaspoon wasabi (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water)
3 tablespoons finely chopped fresh chives
freshly ground white pepper
1 1/2 cups ice cubes
finely chopped fresh chives

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

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