Avocado Soup With Salsa Recipes

AVOCADO SALSA

Steps:

• Halve, pit, and peel avocados.
• Chop avocados fine and in a bowl stir together with remaining ingredients.
• Season to taste with salt and pepper.
• Best served at room temperature.
• May be made up to 4 hours early, covered with plastic wrap and refrigerated.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

AVOCADO SALSA

Steps:

• Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

AVOCADO SOUP WITH SALSA

Steps:

• Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight.
• To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.

AVOCADO SOUP WITH SALSA FRESCA

Steps:

• Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
• When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
• Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
• Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
• Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

AVOCADO SOUP WITH SALSA FRESCA

Steps:

• Push the avocados through a fine sieve. Place the avocado purée in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly. When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper. Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.

AVOCADO SOUP

Steps:

• Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
• Stir together corn kernels with all other ingredients in a small bowl.

EASY AVOCADO SALSA

Steps:

• Scoop avocado out of skin and dice into 1/4 inch chunks.
• Dice a ripe Roma tomato into 1/4 inch chunks and place into bowl with avocado.
• Blend remaining ingredients into avocado-tomato mixture.
• Serve with chips or use as a garnish on anything from grilled fish to chicken breasts to omelets.
• NOTE: In a pinch I have used 2 tablespoons of my favorite salsa in the place of the tomato when I could not find any truly ripe tomatoes at the store.
• Avocado Trick: If your avocados are not ripe enough, place them in a paper bag to accelerate the ripening process. Trick also works for bananas.

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.

AVOCADO SALSA

Steps:

• Combine first 6 ingredients in medium bowl. Season with salt. (Can be prepared 2 hours ahead. Cover and refrigerate.) Add avocado to salsa just before serving.

TINA'S AVOCADO SALSA

Steps:

• In a large bowl, combine salsa, avocado, green onions, garlic, cilantro and salt and pepper. Cover and refrigerate for 1 hour. Serve with tortilla chips.