Best 2 Cold Cucumber Avocado Soup Recipes

Cold cucumber avocado soup is a refreshing and flavorful dish that is perfect for a hot summer day. The combination of cucumber and avocado provides a cool and creamy base, while the addition of herbs and spices gives it a zesty kick. This soup can be served as an appetizer or a light lunch, and it is sure to please everyone at your table. It is also a great way to sneak in some extra vegetables into your diet. With just a few simple ingredients and a little bit of time, you can have a delicious and healthy bowl of cold cucumber avocado soup ready to enjoy.

Let's cook with our 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:

Choose the right cucumbers: Use English or Persian cucumbers, as they have fewer seeds and a milder flavor.
Chill the ingredients: Before making the soup, chill the cucumbers, avocado, and yogurt to ensure a refreshing and cold soup.
Use fresh herbs: Fresh herbs like dill and mint add a burst of flavor to the soup. Chop them finely before adding them to the soup.
Adjust the seasonings: Taste the soup and adjust the seasonings according to your preference. Add more salt, pepper, or lemon juice if needed.
Serve chilled: Serve the soup chilled for a refreshing summer meal. You can also garnish it with additional herbs or a drizzle of olive oil.

Conclusion:

Cold Cucumber Avocado Soup is a refreshing and flavorful soup perfect for hot summer days. It is easy to make, requires minimal ingredients, and is packed with nutrients. Whether served as an appetizer or a light meal, this soup is sure to impress your taste buds. Experiment with different herbs and spices to create a unique flavor profile that suits your palate. Enjoy this delicious and healthy soup as part of a balanced diet.