Chili Orange Avocado Soup Recipes

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

Steps:

• In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
• Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

CHILI-ORANGE AVOCADO SOUP

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.

CHILLED AVOCADO ORANGE SOUP

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.

CHILLED AVOCADO SOUP

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 SOUP FROM THE IVORY COAST

Steps:

• Dump the avocado flesh into a blender and puree. Add the stock and continue processing until smooth. Blend in the lime juice, yoghurt, Tabasco sauce, and salt and pepper. Refrigerate for at least one hour.
• When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a bit of Tabasco sauce over each portion.

CHILLED AVOCADO SOUP

Steps:

• Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
• Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.

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.

SPICY LIME AVOCADO SOUP

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

LINDA MCCARTNEY'S AVOCADO AND GREEN CHILI SOUP

Steps:

• Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish with green chilies or chopped parsley, and serve immediately. Preparation time: 10 minutes

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.