Avocado Soup Gerald From The New York Times Recipes

ULTRAFAST AVOCADO SOUP

Steps:

• Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).
• Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

AVOCADO SOUP GERALD FROM THE NEW YORK TIMES

Steps:

• Wash and peel enough avocado to make 1 cup.
• Combine all the ingredients in an electric blender OR mash the avocado and beat with the other ingredients until smooth and well-blended.
• Store the mixture in a covered jar in the refrigerator until well-chilled.
• Correct the seasonings and top each serving with a sprinkling of paprika.
• NOTE: you can add a pinch of ground cumin OR oregano OR garlic salt OR chili powder - to taste.

SIMPLE AVOCADO SOUP

Steps:

• In a food processor or blender, puree an extreme ripe avocado - one to the point of being dark and squishy soft all over.)
• Add cream slowly, then pour in hot broth. Mix just until blended. And salt and white pepper to taste.
• Into the bottom of each soup bowl place one tablespoon of dry sherry, then ladle soup over and serve. This takes about two minutes from the time you first notice that the avocado is going to go bad if you don't use it immediately. It is also delicious cold, but it doesn't work out to add cold chicken broth because the chicken fat will not blend properly; it is necessary to heat the broth, then cool the soup.

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST FROM THE NEW YORK TIMES

Steps:

• 1. 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.
• 2. 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.
• 3. Distribute soup between 4 bowls and garnish with raw corn kernels, toasted pine nuts and/or red onion ~ and a drizzle of olive oil. Serve avocado toast on the side.

AVOCADO SOUP WITH CHILE OIL

Steps:

• Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
• Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
• To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
• Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
• Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.