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.
COLD AVOCADO CORN SOUP WITH CILANTRO OIL
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
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.
COLD AVOCADO SOUP
I crave this avocado soup every summer and have since I was a kid! I have no idea where my mom got the idea for this chilled soup. People who like guacamole and garlic/lemon flavors are likely to love this. Can be stored in the fridge for a couple days also.
Provided by Stefanie S.
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine buttermilk, avocados, lemon juice, garlic, salt, and hot pepper sauce in blender; blend until smooth and light green in color. Adjust flavors if desired.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 25 g, Cholesterol 7.3 mg, Fat 23.8 g, Fiber 11.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 498.2 mg, Sugar 9.8 g
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
COLD AVOCADO-CORN SOUP
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Split one of the avocados, remove the pit, peel and dice it. Place it in a food processor with the lime juice. Process until smoothly pureed.
- Place the avocado puree in a saucepan. Stir in the stock. Bring to a simmer. Stir in the corn and jalapeno pepper and cook five minutes.
- Split the second avocado and remove the pit and the peel. Quarter the halves and slice them thin. Add the sliced avocado to the soup. Remove from the heat, cover and refrigerate until cold. To serve, check seasoning and add the coriander. Serve with tortilla chips on the side.
AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
More about "cold avocado corn soup recipes"
COLD AVOCADO SOUP - READY IN 3 MINUTES! | …
From mariaushakova.com
4.5/5 (39)Total Time 5 minsCuisine FusionCalories 145 per serving
- Chop the cucumber into chunks and place it into a food processor or blender. Scoop out the avocado flesh and place it into the food processor as well. Add all the remaining ingredients - yogurt, vegetable broth, lime juice, cilantro, salt, and garlic powder.
- Pulse a few times, then process until smooth. Scrape the sides with a rubber spatula if needed. This soup has a nicer mouthfeel if it's very smooth. If desired, you can also push it through a mesh strainer (I don't usually do that). Serve chilled.
- Store in the fridge in a glass jar with a tight lid for up to 24 hours (it will start turning brown if kept longer).
CHILLED AVOCADO AND ROASTED CORN SOUP RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MexicanCategory SoupServings 4Total Time 35 mins
- Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 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 half.
- In a deep pot, add corn kernels, cob pieces, water, garlic (smashed), 1/2 tsp salt, and 1/2 of the onion pieces.Bring to boil then reduce heat and simmer until broth reduced to 3/4 i.e. about 3 cup remains, (takes 18-20 minutes simmering).
- When cool enough to handle, puree broth mixture using a hand/immersion blender with remaining white onion, and serrano pepper.
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COLD AVOCADO SOUP - THE VEGAN ATLAS
From theveganatlas.com
Servings 6Total Time 15 minsCategory Soups & StewsCalories 245 per serving
- Peel and pit the two riper avocados; cut them into large chunks, and place in a food processor or blender.
- Add the 16-ounce bag of peas to the food processor or blender (setting aside the additional cup of peas), followed by the scallions, parsley, lime juice, curry, and 1 1/2 cups of the nondairy milk. Process until velvety smooth. Transfer to a soup tureen or similar serving container
- Peel and finely dice the remaining avocado and add it to the soup along with the remaining peas. Add enough additional rice milk to give the soup a slightly thick consistency.
- Season with salt and pepper. If time allows, cover and allow the soup to chill in the refrigerator for an hour or two before serving.
CHILLED AVOCADO SOUP, CREAMY & FLAVORFUL - HEALTHY RECIPES ...
From healthyrecipesblogs.com
5/5 (74)Calories 129 per servingCategory Soup
- Place all the ingredients in food processor, starting with 1/2 cup water. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
25 BEST COLD SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published 2021-04-23Category Recipes
- Gazpacho. If you’re looking for a fresh gazpacho, this recipe is for you! This soup originates from Spain and is made up of chilled pureed tomatoes, cucumbers, and peppers.
- Cold Cucumber Soup. Could there be anything more refreshing than a cold cucumber soup on a hot summer’s day? This raw and dairy-free recipe is perfect for anyone looking to shed a few extra pounds.
- Chilled Tomato Basil Soup. Looking for a recipe that tastes like it was just brought out of a restaurant’s kitchen? This chilled tomato basil soup does just that!
- Chilled Avocado Soup. This chilled avocado soup is ideal to whip up if you don’t feel like turning on the stove. This recipe is made with avocados, broth, sour cream, cilantro, and lime.
- Chilled Greek Yogurt Soup. Think of this recipe as Taziki in a soup form. Now before you run away, hear me out! Rich yogurt paired with fresh herbs and garlic is everything you ever needed, but never knew.
- Watermelon Gazpacho. This no-cook recipe is a go-to for when you have last minute guests coming over. It’s filled with an array of different flavors and textures that perfectly accentuate one another.
- Chilled Peach Soup. Looking to get away with something sweet as a meal? Then try out this luscious fruity cold soup. The creamy coconut base mixed with the tanginess of the peach is absolutely mouth watering.
- Chilled Green Pea Soup. The summertime flavor in this recipe is absolutely out of this world. If you’re worried about slaving away in the kitchen shelling peas, you’re in luck!
- Polish Cold Beet Soup With Yogurt (Chlodnik) This yummy recipe is ideal for my lovers of Polish chlodnik. Not only is it super low fat, but it’s also vegetarian!
- Ajo Blanco (Spanish Garlic and Almond Soup) This fun Spanish dish is super similar to a Gazpacho, however it has its own flair! Can you guess what the main ingredient is?
COLD AVOCADO SOUP | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
Servings 4Calories 100 per serving
- Place the avocado, shallot, cucumber, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin and 1 cup cold water in a blender, and process until smooth.
CHILLED CORN SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 3 hrs 38 minsServings 6Calories 167 per serving
- Cut kernels from ears of corn to equal 6 cups; scrape “milk“ and remaining pulp from cobs using the dull side of a knife blade.
- Heat oil in a large saucepan over medium flame; add onions, thyme, and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat; discard thyme. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
- Combine remaining ingredients in a small bowl. Ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons avocado mixture.
36 COLD SOUP RECIPES TO KEEP YOU COOL THIS SUMMER
From epicurious.com
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- Cold Pea Soup With Herbed Oil Swirl. Yogurt adds luxurious creaminess and a pleasant tang to this brilliant-green pea soup. A swirl of herbed olive oil makes the presentation fancy (and the flavor more complex).
- Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) This classic Polish soup is cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that's cheering even on the longest, hottest day.
- Grilled Heirloom Tomato and Mozzarella Sandwiches with Green Heirloom Tomato Gazpacho. Green heirloom tomatoes transform the traditional grilled cheese and tomato soup pairing into a zippy, refreshing summer meal.
- Chilled Ramen With Soy Milk and Chili Oil. The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments.
- Speedy Summer Gazpacho. All you need to do to make this quick summer soup: Put cucumber, tomatoes, basil, celery, red pepper, garlic, lemon juice, olive oil, and vinegar in a food processor.
- Ajo Blanco. This version of white gazpacho, traditionally made with green grapes, is brightened instead with the addition of green apple. Get This Recipe.
- Chilled and Dilled Avgolemono Soup. Although avgolemono—a lemony Greek rice soup—is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.
- Lemongrass-Ginger-Carrot Soup. You can eat this soup hot, but we prefer it chilled. Chicken stock (or bone broth) adds deep savory flavor that's enhanced with peeled and minced fresh ginger and lemongrass, plus the most flavorful carrots you can find.
- Chilled Avocado and Yogurt Soup with Tomato Salsa. All the flavors of guacamole meet up in this creamy, avocado-based soup. Get This Recipe.
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