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Chilled Cucumber Soup with Avocado and More Recipes

Chilled Cucumber Soup with Avocado and More Recipes


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In today's Weekly Recipe Review, shrimp and burrata (yes!), plus how to make your own dashi broth

Cucumber soup, dashi soup, and more cooking ideas from recipes across the country.

Check out our editors' picks for the best recipes from food sections across the country.

NY Mag
Small gold bar zucchini shine in this quick fried zucchini recipe, brightened with mint.

LA Times
We always say this, but you can't go wrong with deviled eggs at a party.

NY Times
Summer is all about chilled soups, especially when it involves cucumber soup and avocado toast.

SF Chronicle
Asparagus are still around, so maybe try your hand at asparagus pudding. Seriously.

NPR
We're terrified of making sushi at home, but recipes like ahi tuna poke make us want to be a bit more adventurous. Just get quality ingredients and you should be good to go.

Chicago Tribune
Getting the umami flavor at home is as easy as making broth, specifically dashi broth. Sure, it's summer, but it'll be worth it.

Seattle Times
If we were the brunch-making type, instead of the brunch-eating type, we would make these fluffy, crisp raised waffles every weekend.

Kitchen Daily
Fluffernutter cups. That is all.

Portland Press Herald
Your guide to juicing (even making fresh-squeezed juice sodas).

Washington Post
We will never end our obsession with Korean barbecue. See: Bulgogi wraps.

Wall Street Journal
Wait, did the WSJ just combine shrimp, tomatoes, and burrata? We die.


Chilled Avocado & Cucumber Soup

If you love to slice and dice your food without too much preparation, then this creamy Avocado Cucumber Soup recipe is just for you! With only 5 simple ingredients, plus water and salt, this soup is easy to make.

Light, fresh and delicious, this detox soup is raw, vegan, and so very simple to make! Simply puree the ingredients in a blender and serve.

Chilled Avocado & Cucumber Soup

The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing soup. It’s full of flavor and can be served chilled or at room temperature.

Various ways to use this soup:

  • It would be great as a base for a guacamole dip. Adding cucumber in with the avocado is a great way to reduce some of the fat and calories of the traditional avocado mixture without losing any flavor, especially if you like to eat a lot of it!
  • Use it as a dip for veggies, chips, or as a spread on sandwiches.
  • It would make a fantastic salad dressing and would be great on raw spiralized noodles, like zucchini and carrots.

There are lots of ways to use this recipe with minor changes of the water amount, use less for a thicker base or more for a thinner base.

Enjoy this soup often, it’s perfect when the warmer weather sets in, making for a light lunch, dinner or make ahead meal!

How Long Will Leftovers Keep?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.

Can You Freeze Avocado Cucumber Soup?

Yes, it freezes beautifully for up to 2 months! My favorite way to freeze this soup is in individual small containers that are freezer safe. When ready to eat, just pull it from the freezer and let it thaw in the fridge or on the counter. You can also freeze larger portions in large freezer safe ziplock bags or containers.

More Healthy Raw Recipes!

If you try this avocado cucumber soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Recipe Summary

  • 2 English cucumbers, peeled and chopped
  • 2 avocados, halved, pitted, and peeled
  • 2 scallions, chopped
  • 1 cup packed fresh cilantro leaves
  • 1 jalapeño, seeds removed for less heat if desired
  • 2 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 baguette, cut on the bias into 1/4-inch-thick slices
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 bunch asparagus, trimmed
  • 4 large eggs
  • 6 ounces thinly sliced ham

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.


Related Video

For those haters out there- add some salt!

I threw this together based on what I had in my fridge and it was great! Iɽ serve this to guests in a heartbeat and I esp. love that it's "no cook." I did a half of a chubby cucumber, de-seeded and peeled, 1/2 of a small white onion, and two medium sized, slightly over-ripe avocados. Liquid was juice from one small lemon, 1 cup low-sodium chicken broth and 1 cup low-fat buttermilk. For seasoning I added about a 1/2 tsp cumin and a 1/4 tsp coriander, plus about 1 tsp of salt . I had to also add about 1/4 cup water. I really liked the more avocado-heavy flavor and the punch from the extra spices of mine, although I do think I could have added more cucumber.

a refreshing, rich starter to a grilled summer meal. If it seems to thick, as some have said, add some skim milk to get your desired consistensy. Delicious!


Preparation

  • Put the onion chunks in the food processor pulse to chop finely. Scoop into a sieve, rinse under cold water, and set aside to drain. Put the cucumber chunks in the food processor pulse to chop finely. Add the drained onion and pulse to combine. Set aside 3/4 cup of the cucumber-onion mix to stir into the soup at the end. Cut the avocado in half and remove the pit. Scoop out the pulp and drop it into the food processor with the remaining cucumber-onion mixture. Add the yogurt, olive oil, garlic, cumin, and salt. Purée until fairly smooth. Using a sharp knife, slice the basil and mint leaves into shreds and then stir them into the soup along with the lemon juice, 1 cup cold water, and the reserved cucumber-onion mixture. Season to taste with salt and pepper. Cover and chill for several hours. Before serving, check for consistency, gradually adding another 1/2 to 1 cup cold water to thin the soup if necessary. Add more lemon juice and salt if needed and serve.

Recipe Notes

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Skinny on Chilled Avocado Cucumber Soup

Try something new this summer – Chilled Avocado Cucumber Soup.

Buttery avocados and cool cucumbers blend together to make a fantastic, diabetic-friendly, Weight Watchers friendly cold soup.

The smooth texture of avocado gives this chilled soup a thick and creamy consistency, making heavy cream, or sour cream, unnecessary.

This version is simple and straightforward, seasoned with lemon juice, salt and pepper.

For a zestier soup, add your favorite seasonings to taste. Garlic, anchovies, fresh herbs (parsley, basil, dill, cilantro, mint tarragon), scallion, chopped jalapeño are all flavorful possibilities.

Cold soups make a refreshing lunch or light supper when served with a salad, sandwich, or crusty or toasted bread.

According to my calculations, each serving has 102 calories, *3 Weight Watchers PointsPlus and *4 Weight Watchers Freestyle SmartPoints. Enjoy!

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you like this easy recipe for skinny avocado cucumber soup, be sure to check out my other easy, healthy Weight Watchers friendly soup recipes including Chilled Asparagus Soup, Chilled Cucumber Soup, Creamy Asparagus Soup, Slow Cooker Broccoli Cheese Soup and Silky Light Potato Soup

If you’ve made this Chilled Cucumber Avocado Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Chilled Avocado, Cucumber, and Kefir Soup

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If you’re not familiar with the probiotic superfood kefir, it’s similar to yogurt, but thinner and tangier, and perfect for incorporating into all sorts of dishes, from breakfast smoothies to desserts. This chilled kefir, cucumber, and avocado soup is ultra refreshing on a hot summer day, and can be whipped up in mere minutes. Plus, it’s a cinch to scale up and makes a great light and healthy yet creamy and satisfying addition to a picnic or dinner party menu. Fresh mint and diced cucumber make bright garnishes if transporting this, pack them separately and top off each bowl as you serve.

Note: The author uses Persian cucumbers, as she prefers to leave the skin on. If you can’t find Persian cucumbers, use any seedless variety.

For a couple more twists on the classic cold soup (that’d be Spanish tomato gazpacho), try our Cucumber and Green Grape Gazpacho recipe and our Watermelon Gazpacho recipe. And try Julie’s Rye Berry Salad with Herbed Kefir Dressing recipe too.

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Chilled Avocado, Tomatillo, and Cucumber Soup

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Ingredients

Saffron-lime ice

  • 1/4 tsp. saffron threads, soaked in 1/4 cup warm water
  • 1 tsp. unrefined sugar
  • 1 tsp. toasted Hungarian paprika or Spanish paprika
  • 1/2 cup water
  • 1/3 tsp. salt

Avocado, tomatillo and cucumber soup

  • 1/2 yellow onion, cubed
  • 4 cloves garlic, peeled
  • 1 jalapeno chile
  • 3 ripe avocados, peeled and pitted
  • 8 tomatillos, peeled
  • 1 English cucumber, halved length- wise and seeded
  • 1/2 cup loosely packed cilantro leaves
  • 1 tsp. toasted dried oregano
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. freshly ground black pepper
  • 2 tsp. light miso
  • 3 cups water
  • 1/3 cup toasted slivered almonds, very coarsely crushed, for garnish

Preparation

1. To make Saffron-Lime Ice: Combine all ingredients in mixing bowl, and pour into shallow baking pan. Freeze 3 to 4 hours, or until frozen solid.

2. To make Avocado, Tomatillo and Cucumber Soup: Heat large nonstick sauté pan or skillet over high heat. Add onion, garlic and jalapeño. Dry-roast ingredients, stirring frequently, until half garlic, onions and jalapeño are charred. Remove from pan, and cool to room temperature. When cool enough to handle, seed jalapeño.

3. Place avocados in mixing bowl with cooled onion, garlic and jalapeño. Add tomatillos, cucumber, cilantro, oregano, nutmeg, pepper, lime juice, miso and water. Blend ingredients in batches until smooth, combining puréed ingredients in large bowl. Add salt and cayenne to taste. Refrigerate until well chilled.

4. To serve, ladle soup into 6 cocktail or similar glasses. Sprinkle one-sixth toasted almonds over top of each serving. Using tines of fork, scrape 2 teaspoons saffron-lime ice crystals from pan over each serving.


Chilled Cucumber Avocado Soup

Chilled Cucumber Avocado Soup is smooth and creamy, but without cream. It’s a good appetizer in the really hot weather, I like it with fish, whole grain salads or dairy for an extra light meal.

Ingredients

  • 2 medium cucumbers
  • 1 large ripe Hass avocado
  • 3 cups plain yogurt, preferably Greek style
  • 1 cup tomato juice
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup ice water, approximately
  • 4 lime slices
  • pita crisps, optional

Preparation

Preparation

1 Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into chunks and place them in a food processor. Process until the cucumbers are finely minced.
2 Peel the avocado and add the flesh to the processor. Process until the mixture is smooth.
3 Add the yogurt, tomato juice, lime juice and cumin and process until well blended. Refrigerate for at least one hour. Season to taste with salt and pepper. Thin the soup to the desired consistency with ice water. Spoon the soup into individual serving bowls and garnish each with a lime slice.


Chilled Cucumber and Avocado Soup with Roasted Shrimp

Treat yourself with a refreshing and flavorful soup recipe in these hot days of summer. This Chilled Cucumber and Avocado Soup with Roasted Shrimp is easy to make yet super impressive to serve. Most of my American friends find it strange whenever I add plain yogurt to the food I eat. But I do this because I am Turkish. I grew up eating yogurt with every meal. It was (and still is).

Treat yourself with a refreshing and flavorful soup recipe in these hot days of summer. This Chilled Cucumber and Avocado Soup with Roasted Shrimp is easy to make yet super impressive to serve.

Most of my American friends find it strange whenever I add plain yogurt to the food I eat. But I do this because I am Turkish.

I grew up eating yogurt with every meal. It was (and still is) a staple, just like bread, on our dinner table. I can’t imagine dinner without yogurt. That is why when I first moved to U.S., I wasn’t sure why they found it so remarkable.

In order to blend in with the American culture, I tried my hardest to get used to the popular fruity yogurt they sell in supermarkets, but even to this day, I am not a big fan.

Today if you go to a traditional Turkish family’s house for dinner, there is a big possibility that you will be served what we call cacık. Cacık is made by mixing yogurt and water with shredded (or small cubes) cucumber, minced garlic, and salt and pepper. In most Turkish houses it is a staple.
You know how Mexicans have guacamole? We Turkish people have cacık.

In our culture, we do not refer to it as a chilled soup, or gazpacho as many people are familiar with. We serve it as a side dish accompanying the main dish. That is why it feels strange for me to call it “chilled soup”, but for the sake of this recipe I will.

This Chilled Cucumber and Avocado Soup with Roasted Shrimp recipe is like cacık on steroids plus it couldn’t be easier to make. All you do is put everything in a food processor, process for a couple of minutes, let it marinade for a couple of hours, and serve.

It is a fantastic chilled soup to serve in small bowls for dinner as an appetizer or in a large soup bowl as a meal for lunch.

I guarantee you that the shrimp placed on top of a bowl of cold avocado, garlic, and yogurt soup with fresh dill and lemon will make your friends and family smile after the first sip.
And if you are a fan of crushed red pepper – sprinkle away, it is an optional bonus.