Cucumber Avocado Soup Soupe Glace L Avocat Recipes

Steps:

• Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
• Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
• Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

Steps:

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

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.

Steps:

• If using jalapeno pepper, remove seeds and chop coarsely.
• Peel and chop cucumbers into small cubes.
• Do the same with the avocado.
• Now, put everything into blender or food processor and process till smooth.
• Thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
• Chill for 2 hours in fridge.
• Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

Steps:

• Cut 5 cucumbers in to 3" chunks.
• Place half in a food processor or blender with 2 tablespoons of honey and process until smooth.
• Pour mixture through a cheesecloth lined strainer into a bowl.
• Puree remaining chunks of cucumber, (without honey), and strain through cheesecloth into same bowl.
• Peel, seed and thinly slice remaining cucumbers and place slices in a separate bowl.
• Add vinegar and remaining 2 tablespoons of honey and toss to coat.
• Cover and chill both bowls of cucumber for at least 8 hours.
• Using a fine-mesh strainer and the back of a spoon, squeeze the juice from pureed cucumber mixture. Discard the solids.
• Place half the marinated cucumber slices, avocado and 1 and 3/4 cups cucumber juice in blender or food processor and process until smooth.
• Repeat with remaining cucumber slices and 1 and 3/4 cups of juice. Reserver any remaining juice for another use, if desired.
• Stir in chopped dill, salt and pepper.
• Spoon into serving bowls and garnish with cracked black pepper and dill sprigs if desired.

Steps:

• Boil the stock in medium pot over high heat; then add the minced garlic.
• Reduce heat to low and let simmer about 5 minutes.
• Remove the pot from heat; cool to room temperature.
• Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock.
• In food processor, puree in batches until smooth.
• Chill in fridge.
• Serve soup in bowls garnished with yogurt, paprika and radish slices.
• Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.

Steps:

• Blend all the ingredients in a food processor or blender and serve.

Steps:

• In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
• Chill for at least 30 minutes, or until ready to serve.
• Enjoy!

Steps:

• Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.
• Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped) and fresh parsley.

Steps:

• Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces. Quarter avocado lengthwise, then pit, peel, and coarsely chop one half.
• Blend together chopped cucumber, chopped avocado, scallions, minutest, buttermilk, water, and 1 teaspoon salt in a blender until smooth, 1 to 2 minutes. Chill soup, uncovered, 15 minutes.
• Cut remaining cucumber and avocado into 1/4-inch pieces and stir into soup. Season with salt. Thin with additional water if desired.