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Gallery Chilled Avocado-Cucumber Soup with Crostini Credit: Con Poulos Recipe Summary prep: 35 mins total: 1 hr 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes This soup is best served the day you make it, but the crostini, asparagus, and eggs can be made a day ahead.
Gallery Chilled Avocado-Cucumber Soup with Crostini Credit: Con Poulos
Recipe Summary prep: 35 mins total: 1 hr 35 mins Servings: 4
Gallery
Chilled Avocado-Cucumber Soup with Crostini Credit: Con Poulos
Chilled Avocado-Cucumber Soup with Crostini
Credit: Con Poulos
Chilled Avocado-Cucumber Soup with Crostini
Recipe Summary prep: 35 mins total: 1 hr 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 35 mins
Servings: 4
prep: 35 mins
total: 1 hr 35 mins
prep:
35 mins
total:
1 hr 35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes This soup is best served the day you make it, but the crostini, asparagus, and eggs can be made a day ahead.
Cook’s Notes
This soup is best served the day you make it, but the crostini, asparagus, and eggs can be made a day ahead.
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All Reviews for Chilled Avocado-Cucumber Soup with Crostini
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All Reviews for Chilled Avocado-Cucumber Soup with Crostini
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
