Chilled Avocado Cilantro Soup Recipes

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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.

AVOCADO SOUP



Avocado Soup image

With ingredients like lime juice, cilantro, and garlic, this dish is packed with delicious flavors (and topped with homemade croutons).

Provided by Sarah Bond

Categories     Main Dishes     Side Dishes     Soups

Time 5m

Number Of Ingredients 8

3 avocados
¼ cup fresh cilantro (roughly chopped)
2 to 4 Tbsp lime juice (30 to 60 mL)
2 cloves garlic
¼ of a jalapeno (seeds removed)
4 cups vegetable broth (chilled, 944 mL)
Salt to taste
To serve: croutons, diced avocado, cream

Steps:

  • Prep: Peel and deseed the avocados, scooping the flesh into a blender. Add all remaining ingredients to blender, adding just a pinch of salt.
  • Blend: Blend until smooth. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of cream (or coconut milk).

Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 15.4 g, Protein 7.9 g, Fat 30.8 g, SaturatedFat 6.6 g, Sodium 812 mg, Fiber 10.2 g, Sugar 1.7 g

CHILLED AVOCADO-CUCUMBER SOUP WITH CROSTINI



Chilled Avocado-Cucumber Soup with Crostini image

If you're a gazpacho fan try this, its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess. Pop the ingredients in the blender, chill, and serve this cool soup with a platter of good ham, jammy eggs, blanched asparagus, and crisp crostini for DIY tartines.

Provided by Shira Bocar

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h35m

Number Of Ingredients 12

2 English cucumbers, peeled and chopped
2 avocados, halved, pitted, and peeled
2 scallions, chopped
1 cup packed fresh cilantro leaves
1 jalapeño, seeds removed for less heat if desired
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 baguette, cut on the bias into 1/4-inch-thick slices
1/2 cup extra-virgin olive oil, plus more for drizzling
1 bunch asparagus, trimmed
4 large eggs
6 ounces thinly sliced ham

Steps:

  • In a blender, combine cucumbers, avocados, scallions, cilantro, jalapeño, lime juice, and 1 cup water; blend until smooth. Season with salt and stir in up to 1/4 cup more water until consistency is like that of heavy cream. Refrigerate until chilled, at least 1 hour and up to 6 hours.
  • Meanwhile, preheat oven to 350°F. Arrange baguette slices on a rimmed baking sheet. Brush both sides with oil; season with salt and pepper. Bake until golden, 15 to 20 minutes.
  • Prepare an ice-water bath. Bring a pot of generously salted water to a boil. Add asparagus; cook until bright green and tender, 2 to 3 minutes, depending on thickness. Transfer to a plate; let cool slightly.
  • Return water to a boil; gently lower in eggs with a slotted spoon and cook 7 minutes. Transfer to ice bath and let stand 5 minutes. Peel and halve eggs; season to taste.
  • Ladle soup into bowls and drizzle with oil. Serve with crostini, asparagus, eggs, and ham.

SPICY LIME AVOCADO SOUP



Spicy Lime Avocado Soup image

My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.

Provided by SerenaBloom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 52m

Yield 4

Number Of Ingredients 11

2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 large white onion, chopped, divided
3 limes, juiced
1 cup chopped cilantro, divided
2 jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 tablespoons reduced-sodium chicken bouillon powder
3 large firm-ripe avocados, cut into chunks
¼ cup crumbled queso fresco, or to taste

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.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 29.1 g, Cholesterol 34.3 mg, Fat 37.4 g, Fiber 15.7 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 538.9 mg, Sugar 4.8 g

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 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.

COLD AVOCADO CORN SOUP WITH CILANTRO OIL



Cold Avocado Corn Soup With Cilantro Oil image

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Categories     Soup/Stew     Fruit     Herb     Vegetable     Freeze/Chill     Avocado     Corn     Summer     Chill     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Special Equipment
a 3/4-inch melon-ball cutter

Steps:

  • Make soup:
  • Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  • Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  • Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  • Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
  • Prepare cilantro oil while soup chills:
  • Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
  • Assemble soup:
  • Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
  • Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
  • Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

CHILLED AVOCADO-CILANTRO SOUP



Chilled Avocado-Cilantro Soup image

From San Francisco Flavors. This soup is for all the avocado lovers! It even tastes great without the cilantro and without being chilled. Preparation time does not include time in the refrigerator.

Provided by cookiedog

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 large ripe Hass avocadoes, peeled and pitted
3 cups chicken stock (OR canned low-salt chicken broth)
1 tablespoon fresh lime juice
2/3 cup plain yogurt
1/3 cup sour cream (I use light)
1 large tomatoes, peeled and seeded
1/4 cup chopped fresh cilantro
salt
Tabasco sauce or hot sauce, for serving

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.

Nutrition Facts : Calories 213.7, Fat 16.2, SaturatedFat 4.2, Cholesterol 12.8, Sodium 198.5, Carbohydrate 13.7, Fiber 5.3, Sugar 4.2, Protein 6.1

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 CITRUS SOUP



Chilled Avocado Citrus Soup image

The MOST delicious chilled soup I have ever had, this is from Nadsa De Monteiro of Elephant Walk, a French Cambodian Restaurant in the Boston area.

Provided by Karen in MA

Categories     Citrus

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon salt
1 quart orange juice, freshly squeezed
1 cup lime juice, freshly squeezed
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic, chopped
2 tablespoons extra virgin olive oil or 2 tablespoons soybean oil
3 avocados, cut into 1/2 inch cubes
2/3 cup button mushroom, sliced 1/4 inch thick
2 cups plum tomatoes, diced without pulp
1 tablespoon cilantro, chopped (per serving)

Steps:

  • Cover the chopped onion with salt for 20 to 30 minutes.
  • Rinse the salt completely off the onion, drain and squeeze off excess water.
  • Mix salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well.
  • Add olive oil/soybean oil and mix well.
  • Add the diced avocado, mushroom, tomatoes and onion. Stir gently now to mix well.
  • Let chill for 1 hour before serving.
  • When serving, add 1 Tablespoon of chopped cilantro to soup and stir to mix.

Nutrition Facts : Calories 467.4, Fat 29.6, SaturatedFat 4.2, Sodium 2927.3, Carbohydrate 52.8, Fiber 12.4, Sugar 29.3, Protein 6.4

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