Best 7 Cold Avocado And Cucumber Soup Recipes

COLD CUCUMBER-AVOCADO SOUP

Steps:

• In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
• Add broth, sour cream and lemon juice and continue to process until smooth.
• Season with salt and pepper to taste and chill for 4 to 6 hours.
• Taste for seasoning and serve in chilled bowls with garnish.

CHILLED AVOCADO CUCUMBER SOUP

Steps:

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

CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI

Steps:

• In a blender, combine cucumbers, avocados, scallions, cilantro, jalapeño, lime juice, and 1 cup water; blend until smooth. Season with salt and stir in up to 1/4 cup more water until consistency is like that of heavy cream. Refrigerate until chilled, at least 1 hour and up to 6 hours.
• Meanwhile, preheat oven to 350°F. Arrange baguette slices on a rimmed baking sheet. Brush both sides with oil; season with salt and pepper. Bake until golden, 15 to 20 minutes.
• Prepare an ice-water bath. Bring a pot of generously salted water to a boil. Add asparagus; cook until bright green and tender, 2 to 3 minutes, depending on thickness. Transfer to a plate; let cool slightly.
• Return water to a boil; gently lower in eggs with a slotted spoon and cook 7 minutes. Transfer to ice bath and let stand 5 minutes. Peel and halve eggs; season to taste.
• Ladle soup into bowls and drizzle with oil. Serve with crostini, asparagus, eggs, and ham.

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.

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.

SPICY CUCUMBER-AVOCADO SOUP

Steps:

• Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.