Best 4 Chilled Cucumber Avocado Soup Recipes
Indulge in a refreshing and vibrant culinary creation: chilled cucumber avocado soup, a symphony of flavors that will tantalize your taste buds. This delightful soup is a harmonious blend of crisp cucumbers, creamy avocados, tangy yogurt, and a hint of zesty lime, all enveloped in a cool and soothing broth. As a versatile dish, it caters to various dietary preferences, offering a vegan and gluten-free option while accommodating those seeking a low-carb or keto-friendly meal. Prepare to embark on a culinary journey that promises a burst of flavors and a symphony of textures, leaving you feeling refreshed, nourished, and utterly satisfied. Discover the culinary magic of chilled cucumber avocado soup, a delightful dish that will elevate your dining experience.
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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
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.
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.
CHILLED CUCUMBER SOUP WITH AVOCADO TOAST
Steps:
- 1. 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. 2. 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. 3. Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Tips:
- Choose ripe avocados: Ripe avocados are creamy and have a slight give when you press them. Avoid avocados that are too hard or too soft.
- Use fresh, crisp cucumbers: English or Persian cucumbers work best in this soup. Avoid cucumbers that are wilted or have blemishes.
- Chill the soup before serving: This soup is best served cold, so make sure to chill it for at least 2 hours before serving. You can also make it ahead of time and store it in the refrigerator for up to 3 days.
- Garnish with fresh herbs: Fresh herbs like cilantro, dill, or chives add a nice pop of flavor to this soup. Add them just before serving.
- Serve with a side of bread or crackers: This soup is great served with a side of bread or crackers for dipping.
Conclusion:
This chilled cucumber avocado soup is a refreshing and delicious summer soup that is easy to make. It is perfect for a light lunch or dinner, and it can also be served as an appetizer. The soup is creamy and flavorful, with a hint of sweetness from the avocados and a refreshing cucumber flavor. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal.
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