Time 10m Yield 2 serving(s) Number Of Ingredients 15 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.
Yield 4 servings of roughly 1⅓ cups each Number Of Ingredients 11 Steps:
In a large food processor bowl, combine cucumbers, avocado and green onions, and process until smooth. Add the mint, parsley, yogurt, buttermilk and lemon juice; process thoroughly. Add salt and pepper, and blend until all ingredients are thoroughly processed.. Chill at least 30 minutes. Garnish with chopped green onions or chives if desired.
Time 4h Yield 4 to 6 servings Number Of Ingredients 8 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.
Time 1h20m Number Of Ingredients 10 Steps:
In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl. Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour. In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.
Number Of Ingredients 10 Steps:
Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
Time 1h35m Number Of Ingredients 12 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.
Yield Makes about 3 1/2 cups, serving 2 Number Of Ingredients 6 Steps:
In a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving.
Time 15m Yield 2 to 4 servings Number Of Ingredients 17 Steps:
In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed. Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside. Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Yield 2 servings Number Of Ingredients 9 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!
Time 1h5m Yield 4 generous portions, 4 serving(s) Number Of Ingredients 9 Steps:
Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside. Peel the other half of the avocado, then cut it into chunks. Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold. To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp. Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
