Chilled Avocado And Yogurt Soup With Tomato Salsa Recipes

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 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.

CHILLED AVOCADO TOMATO SOUP

Steps:

• Cook corn until tender.
• Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin.
• Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup.
• Chill for 1-2 hours until very cold.

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.

CHILLED AVOCADO-CILANTRO SOUP

Steps:

• In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
• Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
• Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.