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.
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.
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.
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.
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.
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
Make and share this Cold Cucumber and Avocado Soup recipe from Food.com.
Provided by Geema
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 109.5, Fat 8.4, SaturatedFat 1.7, Cholesterol 4, Sodium 59.6, Carbohydrate 8.3, Fiber 3.8, Sugar 2.7, Protein 2.5
CUCUMBER AND AVOCADO SOUP
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
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
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