Best Spicy Cucumber Avocado Soup Recipes

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

Ingredients

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.

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

Ingredients

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.

SPICY CUCUMBER SOUP

Spicy Cucumber Soup image

This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

Provided by Chelsea!

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
½ onion, chopped
2 teaspoons minced garlic
2 cucumbers, peeled, seeded and chopped
1 cup vegetable broth
½ cup milk
2 tablespoons soy sauce
1 teaspoon dried parsley
1 teaspoon crushed red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons curry powder
1 teaspoon sesame oil

Steps:

Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 11.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 583.4 mg, Sugar 5.4 g

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

Ingredients

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

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Chilled Cucumber Soup With Avocado Toast image

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

Ingredients

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

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