Best 2 Cold Cucumber Avocado Soup Recipes

Indulge in a refreshing and flavorful culinary experience with our delightful Cold Cucumber Avocado Soup, a symphony of flavors that will tantalize your taste buds. This chilled soup is a perfect way to beat the summer heat, combining the crisp coolness of cucumber with the creamy richness of avocado. Enhanced with a zesty blend of herbs and spices, this soup offers a harmonious balance of freshness and tang. Discover variations of this delectable soup, including a zesty Avocado-Cucumber Gazpacho, a creamy Avocado-Cucumber Soup with Shrimp, and a refreshing Avocado-Cucumber Smoothie. Each recipe promises a unique taste adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

COLD CUCUMBER-AVOCADO SOUP

Cold Cucumber-Avocado Soup image

Provided by Food Network

Categories appetizer

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large cucumber peeled, seeded and cut into 2-inch chunks
1 large, ripe avocado, peeled
2 scallions (green and white parts included) chopped
1 cup chicken broth
3/4 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper, or to taste
Garnish: Dollop of sour cream, chopped chives or scallions

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.

COLD AVOCADO AND CUCUMBER SOUP

Cold Avocado and Cucumber Soup image

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

Ingredients

3 avocados, ripe and unblemished
1 English cucumber, unpeeled, roughly chopped (about 2 cups)
2 garlic cloves
3 tablespoons fresh lemon juice
4 cups chicken stock
1/4 teaspoon salt
4 tablespoons sour cream, for serving
hot pepper sauce, for serving (such as Tabasco)

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.

Tips:

Use ripe, firm cucumbers and avocados for the best flavor and texture.
Chill the soup for at least 2 hours before serving to allow the flavors to meld.
Garnish the soup with fresh herbs, such as cilantro or chives, for added flavor and color.
Serve the soup with a side of crusty bread or crackers for a complete meal.
For a vegan version of the soup, omit the yogurt and use almond milk instead of regular milk.

Conclusion:

Cold cucumber-avocado soup is a refreshing and flavorful dish that is perfect for a hot summer day. It is also a healthy and nutritious meal that is packed with vitamins, minerals, and antioxidants. With its simple ingredients and easy preparation, this soup is a great option for busy weeknights or casual gatherings. Whether you are looking for a light lunch, a refreshing snack, or a healthy dinner, cold cucumber-avocado soup is sure to satisfy your cravings.