Chilled Avocado And Mint Soup Recipes

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CHILLED AVOCADO AND MINT SOUP



Chilled Avocado and Mint Soup image

Categories     Soup/Stew     Milk/Cream     Tomato     Appetizer     No-Cook     Graduation     Mint     Avocado     Summer     Chill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

4 cups diced peeled avocados (about 4 medium)
3 1/4 cups chilled buttermilk
5 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced seeded serrano chile
1 teaspoon chili powder
6 tablespoons chopped fresh mint leaves, divided
3 cups (or more) low-salt chicken broth
1 cup diced seeded tomatoes

Steps:

  • Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
  • Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups chilled defatted chicken or vegetable broth
1 small peeled garlic clove, passed through a press
2 ripe Haas avocados
1/3 cup lime or lemon juice
Salt and cayenne pepper to taste
Ice water
2 tablespoons chopped fresh cilantro leaves
1/2 cup finely chopped chives
1/2 cup plain yogurt or sour cream

Steps:

  • Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
  • Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
  • To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.

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 CUCUMBER SOUP WITH AVOCADO, CUMIN, AND MINT



Chilled Cucumber Soup with Avocado, Cumin, and Mint image

The peel of the cucumber gives this soup its vibrant green color. Because it's so easy to prepare, assemble all the ingredients beforehand so you can blend the soup just minutes before serving; the flavors will be fresh and the color bright. Don't let it sit for more than 30 minutes or it will lose its luster!

Yield serves 4

Number Of Ingredients 10

3 large unwaxed cucumbers
1 ripe avocado
1/2 cup toasted almonds, plus chopped almonds for garnish
Juice of 1 lime
2 teaspoons ground cumin
1/2 jalapeño, seeds and ribs removed
1 scallion, green and white parts, coarsely chopped
1 handful fresh mint leaves
4 ice cubes
Salt

Steps:

  • Halve the cucumbers lengthwise and scoop out and discard the seeds. Place the cucumbers in a blender. Slice open the avocado. Stick a chef's knife into the pit and twist to remove. Scoop the avocado flesh into the blender. Add the almonds, lime juice, cumin, jalapeño, scallion, and mint. Blend with the ice cubes and 2 cups cold water until smooth. Taste and season with salt.
  • Serve in glasses garnished with a few chopped almonds.

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

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

1 medium ripe avocado, peeled, halved and pitted
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 green onion, chopped
1-1/2 teaspoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cumin
Dash cayenne pepper
Dash pepper

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 AVOCADO AND GRAPE SOUP



Chilled Avocado and Grape Soup image

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

1 cup green seedless grape
1 ripe avocado, pitted and peeled
1/2 cup green bell pepper, coarsely chopped
3/4 cup cucumber, peeled & coarsely chopped
1/2 cup celery, coarsely chopped
1/2 cup scallion, coarsely chopped
1/2 cup white grape juice
1 tablespoon fresh lime juice
2 tablespoons chopped fresh mint leaves or 2 tablespoons lime zest
salt & pepper
8 sprigs mint

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

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