Mexican Cold Avocado Buttermilk Soup Recipes

CHILLED AVOCADO SOUP

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 BUTTERMILK SOUP

Steps:

• Cut the avocado in half. Scoop out the flesh and reserve about a third of one half. Set that third aside (if you keep the pit with the avocado it will prevent it from turning brown).
• In a blender mix together the avocado, buttermilk, salt, shallot, cayenne pepper, lime juice, pumpkin seeds and ½ cup water. Blend until completely smooth and then check for consistency. If you want a thinner soup add more water.
• Pour the soup into two glasses or one bowl. Cover with plastic wrap and chill in the refrigerator for at least one hour before serving.
• When the soup is ready to serve, dice the remaining avocado. Garnish the soup with avocado chunks, pumpkin seeds, salt and pepper and a pinch of cayenne (and some fresh herbs if you please). Serve immediately while it is still cold.

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

COLD AVOCADO CORN SOUP WITH CILANTRO OIL

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.

MEXICAN COLD AVOCADO & BUTTERMILK SOUP

Steps:

• Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
• Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
• Puree again, adding broth as necessary.
• Transfer the soup to a large bowl.
• Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
• Add to the soup, along with the extract and sugar, if desired.
• Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
• Stir well, taste and adjust the salt.
• The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
• It should be cold but not icy.
• Peel the remaining half avocado cut into very thin slices.
• Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
• Serve accompanied by the tortilla chips.

COLD AVOCADO-CORN SOUP

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.

COLD AVOCADO SOUP WITH CHILI CORIANDER CREAM

Steps:

• Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
• Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.