Chili Orange Avocado Soup Recipes

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COLD AVOCADO SOUP



Cold Avocado Soup image

A refreshing chilled avocado, lime and cilantro soup. Perfect for enjoying on a hot day!

Provided by Gina Matsoukas

Categories     Soups + Stews

Time 30m

Number Of Ingredients 9

flesh of 1 ripe avocado
1 small green chili pepper (jalapeño pepper)
1/2 cup unsweetened almond milk
3/4 cup vegetable broth
1/2 cup fresh cilantro
1 small garlic clove
juice of 1 lime
salt & pepper to taste
water as needed for desired consistency

Steps:

  • Combine all ingredients in a high speed blender and blend until smooth.
  • Add water a little bit at a time as needed for desired consistency.
  • Transfer soup to a bowl and refrigerate until chilled.
  • Garnish with minced jalapeño, fresh cilantro, coarse salt and pepper.

Nutrition Facts : Calories 293 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 421 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  • Season with salt, to taste. Remove from the heat and set aside to cool.
  • Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  • Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

CHILLED AVOCADO ORANGE SOUP



Chilled Avocado Orange Soup image

Make and share this Chilled Avocado Orange Soup recipe from Food.com.

Provided by Molly53

Categories     Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 large ripe avocados, peeled and seeded
1 cup fresh orange juice
1 cup plain yogurt
1/2 teaspoon tabasco brand hot pepper sauce
1/4 teaspoon salt
orange slice (to garnish)

Steps:

  • Place avocado and orange juice in blender; whirl.
  • Add yogurt, TABASCO Sauce and salt; whirl until smooth.
  • Refrigerate until ready to serve.
  • Garnish with orange slices.

Nutrition Facts : Calories 258.3, Fat 19.8, SaturatedFat 3.9, Cholesterol 8, Sodium 198.1, Carbohydrate 19.6, Fiber 8.2, Sugar 8.9, Protein 5

CHILI-ORANGE AVOCADO SOUP



Chili-Orange Avocado Soup image

Provided by Molly O'Neill

Categories     easy, weekday, soups and stews, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 11

2 large avocados, peeled and pitted
4 teaspoons fresh lime juice
3 hot chilies, or to taste, seeded and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
1 cup plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/4 teaspoon grated orange zest
1 1/2 teaspoons fresh orange juice
4 teaspoons chopped fresh cilantro

Steps:

  • Place the avocados, lime juice, chilies and garlic in a food processor and process until smooth. Add the yogurt, milk, salt, pepper, orange zest and juice. Process until smooth. Refrigerate until chilled. Taste and add more salt if needed. Divide among 4 soup cups, garnish with the cilantro and serve immediately.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 803 milligrams, Sugar 12 grams

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