Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, chilled avocado soup with cucumber and pomegranate salsa. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chilled avocado soup with cucumber and pomegranate salsa is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chilled avocado soup with cucumber and pomegranate salsa is something which I have loved my entire life.
As long as it's cold soup, that is. Making chilled soup is an amazingly easy way to add more veggies to your meals, without any hassle or cooking! Seriously, you just need to gather the ingredients and toss them in a blender.
To begin with this recipe, we have to prepare a few components. You can have chilled avocado soup with cucumber and pomegranate salsa using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chilled avocado soup with cucumber and pomegranate salsa:
- Take Soup
- Take 1 clove garlic peeled and sliced
- Prepare 1/4 cup onion (sliced)
- Make ready 3 tbsp extra virgin olive oil
- Get 1 cup zuzzhini (courgette) thinly sliced
- Make ready 1 cup chayote squash (1 squash/ sliced and seed removed)
- Take 1 cup avocado flesh (used 4 small)
- Take 1 tbsp fresh cilantro
- Make ready 1 1/2 cup vegetable broth
- Prepare 2 tbsp lime juice (or more to taste)
- Make ready 1/4 tsp cumin
- Make ready Salsa
- Take 1/2 cup cucumber (chopped)
- Take 1/4 cup pomegranate seeds
- Make ready 1/2 tbsp lime juice
- Take 1 tbsp fresh cilantro
- Make ready 3 tbsp green onions (thinly sliced)
Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own. Make this Cold Thai Cucumber Avocado Soup with Cucumber Relish dairy-free / vegan by using coconut or soy yogurt.
Steps to make Chilled avocado soup with cucumber and pomegranate salsa:
- Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional)
- While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill.
- Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin.
- Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa.
- Chayote squash:
The soup thickens during refrigeration, so just add water as necessary and adjust the acidity with lime juice and the heat with additional Sriracha. This refreshing chilled cucumber gazpacho soup is made with English cucumbers, cilantro, garlic, green onions, lime juice, olive oil. You can also add some avocado for a creamier variation. I originally made this cucumber gazpacho to serve at a tapas party. I recommend making this cold soup ahead of time.
So that is going to wrap it up for this exceptional food chilled avocado soup with cucumber and pomegranate salsa recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
