COLD AVOCADO AND TOMATO SOUP
Categories Soup/Stew Food Processor Dairy Fruit Pepper Tomato Vegetable Appetizer Freeze/Chill No-Cook Vegetarian Dinner Avocado Cucumber Bell Pepper Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
- Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
- If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.
CHILLED AVOCADO TOMATO SOUP
Make and share this Chilled Avocado Tomato Soup recipe from Food.com.
Provided by Chef Col B
Categories Vegetable
Time 1h20m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192.9, Fat 10.7, SaturatedFat 1.6, Sodium 450.5, Carbohydrate 25.7, Fiber 6.9, Sugar 8.9, Protein 4.8
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
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 AND YOGURT SOUP WITH TOMATO SALSA
Provided by Janet Fletcher
Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 17
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 TOMATO AND AVOCADO SOUP
This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.
Provided by DCOX101
Categories Vegetable Soup
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
- Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
- Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.7 g, Cholesterol 1 mg, Fat 14.1 g, Fiber 7.9 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 663.8 mg, Sugar 10.9 g
CHILLED CORN SOUP WITH TOMATOES, AVOCADO, AND LIME
I made this for supper club last weekend (theme was Mexican, loosely), and this was stupendous. First, if it is hot where you are (and it is sure hot where I am), this is a perfect appetizer. We all thought our body temperatures cooled off several degrees just eating. It is also tastes so, so good. My goodness. This recipe comes from Jody Adams, from the "In the Hands of a Chef" cookbook. This is also a two day recipe, perfect for when you are hosting a summer supper (you make most of it ahead, and just do assembly and cutting of the avocado right before). I am writing this as I made it, and I doubled it; it goes without saying you could easily halve this. I also make my own creme fraiche, and here is how I do it: I mix one cup of whipping cream with 2 tbsp of buttermilk, and put in a jar with a lid. I do this one day before I want to use it. I let it sit out over night and then refrigerate it the next morning - and then I use it later in the day (they say it will stay good for 10 days).
Provided by larchie
Categories Corn
Time P2DT40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- The day/night before serving:.
- Use a sharp knife, and strip the corn kernels from the cob. Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot. Add the sliced white onion to the stockpot, and with just enough water to cover (too much water makes the stock too thin). Season with salt and pepper, bring the stock to a boil, and then simmer for 35 minutes. Discard the cobs when finished simmering.
- While the stock is simmering, heat the olive oil in a saute' pan over medium heat. Add the leek and shallot, and cook until tender, 6 to 8 minutes. Add the corn kernels, season with salt and pepper, about 2 minutes. Do not overcook, the corn should still taste fresh. Remove from heat and set aside until the stock finishes cooking.
- Add the sauteed vegetables to the corn broth (once cobs removed) and simmer for 5 minutes.
- Strain the broth into a bowl and puree' the solids in a blender, adding just enough of the broth to make a thick soup.
- Put soup in a bowl, cover, and stick it in the fridge until ready to eat the next day.
- Day you're serving:.
- Mix the cucumber, tomato, and diced red onion in a bowl with salt, pepper, and lime juice; refrigerate til serving.
- Dice the salmon and reserve for serving.
- Just before serving:.
- Cut the avocado and add to tomato/cucumber/onion mixture.
- To serve:.
- Distribute salmon evenly among 8 bowls, place a little mound of it in the bottom of the bowl. Ladle the soup into the bowls. Add a large spoonful of the chopped tomato/cucumber/avocado/onion mixture to the top of each bowl. Add a spoonful of creme fraiche, a sprinkle of chives, and serve immediately.
Nutrition Facts : Calories 417.8, Fat 19.4, SaturatedFat 5.5, Cholesterol 23.8, Sodium 165.8, Carbohydrate 60.8, Fiber 10.2, Sugar 10, Protein 11.4
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 TOMATO AND AVOCADO SOUP
This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.
Provided by DCOX101
Categories Vegetable Soup
Time 2h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
- Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
- Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.7 g, Cholesterol 1 mg, Fat 14.1 g, Fiber 7.9 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 663.8 mg, Sugar 10.9 g
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