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 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.
CHILLED AVOCADO SOUP WITH SCALLOPS
Avocado gives this dairy-free soup its creamy texture. For a super-sophisticated presentation, serve it in chilled martini glasses and garnish each one with a drizzle of Mexican crema or crème fraîche. If you prefer a soup with a thinner consistency, add water until it's exactly the way you like it.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and serrano chile and sauté for 10 minutes, or until tender. Add the garlic and cook for 2 minutes. Season with salt. Remove from the heat and set aside to cool.
- Put the avocados in a blender. Add the chicken broth, lemon juice, cilantro, and onion mixture. Puree until smooth. Blend in 2 cups water. Strain the soup into a large bowl, and season it to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
- Sprinkle the scallops all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Working in 2 batches, sear the scallops for 1 minute per side, or until just cooked through.
- Pour the chilled soup into individual bowls. Top each serving with a scallop, and drizzle with the crema.
CHILLED TOMATO SOUP WITH SEARED SCALLOPS, AVOCADO, AND RIPPED BASIL
I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.
Provided by genevievescuisine
Categories Tomato Soup
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
- Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
- To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 17.2 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.2 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 780.9 mg, Sugar 7.4 g
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 TOMATO SOUP WITH SEARED SCALLOPS, AVOCADO, AND RIPPED BASIL
I used a shallow bowl for this recipe so that the scallops can be seen rather than sinking to the bottom. This recipe is very quick to make and an elegant starter to a meal for your guests. It is also a winner without the scallops and if you grow your own tomatoes, you can use the softer tomatoes and the flavor should be even better. Drizzle a little more avocado oil over the soup and you are ready to serve.
Provided by genevievescuisine
Categories Tomato Soup
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of salt into a blender. Puree on high until smooth, then strain through a mesh strainer, and refrigerate until cold, at least 2 hours.
- Heat the oil in a skillet over high heat until it begins to smoke. Place the scallops into the hot oil. Cook until the scallops are golden brown on each side, and the center has turned opaque, 1 to 2 minutes per side.
- To serve, pour the chilled soup into shallow bowls. Scatter the diced avocado into the soup, and place 4 scallops in each bowl. Sprinkle the soup with ground pepper and torn basil leaves to serve.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 17.2 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.2 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 780.9 mg, Sugar 7.4 g
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
Refreshing and creamy; it's so hard to find an avocado soup recipe that doesn't taste like pureed guacamole.
Provided by Debtex
Categories Vegetable
Time 15m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a blender or food processor, puree the avocados and garlic.
- With the machine running, pour in the broth until it's smooth and reaches the desired consistency.
- Add the lime juice, sour cream, Tabasco and salt & pepper to taste.
- Chill at least an hour.
- To serve, you can top with a dollop of sour cream, chopped green onion, or more Tabasco.
Nutrition Facts : Calories 160.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 5.7, Sodium 180.3, Carbohydrate 10.7, Fiber 4.5, Sugar 2.6, Protein 4.5
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 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.
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- Place avocados in a blender or food processor. Add broth and the water; cover and blend or process until smooth. Add half-and-half, salt, onion powder, and white pepper. Cover and blend or process until combined.
- Transfer avocado mixture to a glass bowl. Stir in lemon juice. Cover and chill for 3 to 24 hours. Stir before serving. If desired, garnish with lemon wedges and queso fresco.
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