CHILLED AVOCADO SOUP
No cooking necessary for this rich and creamy soup with a kick. I like to line the bowl with crumbled corn chips and pour the soup on top.-Edith Herring, Grand Cane, Louisiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 125 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 371mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CHILLED GRAPE SOUP
The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.
Categories Soup/Stew Dessert Quick & Easy White Wine Chill Cinnamon Clove Grape Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 dessert servings
Number Of Ingredients 14
Steps:
- Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
- Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
- Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
- Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
- Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.
CHILLED AVOCADO AND GRAPE SOUP
This is from The New Basics cookbook. I would never have made this on my own, but a friend made it and it was wonderful and refreshing!
Provided by nsomniak6
Categories Berries
Time 4h
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Puree the fruit & veggies in small batches in a food processor, adding white grape juice as necessary to keep blade from clogging. Do not puree completely; keep it somewhat chunky.
- Transfer the mix to a bowl, add remaiing grape juice, lime juice, mint, salt& pepper, cover & chill 4 hours.
- Ladle into chilled soup bowls or mugs, & garnish with mint sprigs.
Nutrition Facts : Calories 185, Fat 7.7, SaturatedFat 1.2, Sodium 20.2, Carbohydrate 30.4, Fiber 4.8, Sugar 23.4, Protein 2.2
CHILLED AVOCADO SOUP
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
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
This recipe is a great solution for those hot summer days. The avocado poses a truly unique taste and the red pepper gives it just the right amount of tang.
Provided by Aric Ross
Categories Spring
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the avocados lengthwise into fourths.
- Press through a sieve into a mixer bowl.
- Add the water, milk and lemon juice gradually, beating until the mixture is smooth.
- Stir in the seasoned salt, pepper sauce and tomato.
- Chill, covered, in the refrigerator.
- Spoon into soup bowls.
- Top with the lemon slices.
EASY CHILLED AVOCADO SOUP
With their rich taste and buttery texture, avocados are delicious blended into a chilled soup.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 7
Steps:
- Blend cucumber, avocado, buttermilk, garlic, and lemon juice in a blender. Season with salt and pepper. Thin with water if desired. Transfer to a bowl, and refrigerate for at least 1 hour. Serve cold, garnished with diced cucumber.
CHILLED CUCUMBER AVOCADO SOUP RECIPE BY TASTY
Here's what you need: english cucumber, medium avocados, greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, pepper
Provided by Crystal Hatch
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a food processor or blender, add the cucumber, avocado, Greek yogurt, vegetable broth, lemon juice, apple cider vinegar, scallions, salt, and pepper. Blend until smooth and creamy.
- Chill for at least 30 minutes, or until ready to serve.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 12 grams, Protein 16 grams, Sugar 27 grams
CREAMY GREEN GAZPACHO
Provided by Joe Yonan
Categories Soup/Stew Leafy Green Tomato No-Cook Vegetarian Quick & Easy Avocado Cucumber Summer Healthy Watercress
Number Of Ingredients 15
Steps:
- Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
- Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
- Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
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