COLD AVOCADO SOUP
A refreshing chilled avocado, lime and cilantro soup. Perfect for enjoying on a hot day!
Provided by Gina Matsoukas
Categories Soups + Stews
Time 30m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a high speed blender and blend until smooth.
- Add water a little bit at a time as needed for desired consistency.
- Transfer soup to a bowl and refrigerate until chilled.
- Garnish with minced jalapeño, fresh cilantro, coarse salt and pepper.
Nutrition Facts : Calories 293 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 421 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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
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 AVOCADO CITRUS SOUP
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
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
CHILLED AVOCADO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
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 AVOCADO SOUP
This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.
- Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.
Nutrition Facts : Calories 352 g, Fat 29 g, Fiber 11 g, Protein 8 g
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
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.
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.
CHILLED AVOCADO CUCUMBER SOUP
Categories Soup/Stew Blender Freeze/Chill No-Cook Vegetarian Quick & Easy Low Sodium Avocado Cucumber Summer Chill Cilantro Gourmet
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.
- Serve soup garnished with coriander.
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