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 WITH ROASTED POBLANO CREAM
Provided by Cynthia Nims
Yield Makes 14 mini soups
Number Of Ingredients 14
Steps:
- To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1/2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
- To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.
- Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
- To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.
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
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.
THE DOVE'S NEST CHILLED AVOCADO SOUP
Make and share this The Dove's Nest Chilled Avocado Soup recipe from Food.com.
Provided by Bren in LR
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Process the avocados, garlic 4 green onions, cilantro, jalapenos and Tabasco sauce in a blender until smooth.
- Add the sour cream. Process until blended.
- Pour into a large bowl. Stir in the buttermilk and chicken broth. Season with salt and pepper.
- Chill covered, for several hours.
- Ladle into soup bowls. Sprinkle with chopped green onions.
Nutrition Facts : Calories 254.5, Fat 22.3, SaturatedFat 8.4, Cholesterol 30.7, Sodium 572.2, Carbohydrate 9.4, Fiber 4.6, Sugar 4, Protein 6.6
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.
THE DOVE'S NEST WHITE CHILI
This is my favorite soup from a restaurant in Waxahachie, Texas called The Dove's Nest. The recipe comes from the restaurant's cookbook.
Provided by bunkie68
Categories Chicken
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large stockpot over medium-high heat.
- Add the onion.
- Saute for 3 to 5 minutes or until softened.
- Add the garlic.
- Cook for 1 to 2 minutes longer.
- Do not brown.
- Add the tomatoes, tomatillos and jalapeno.
- Cook until the tomatillos are tender, stirring occasionally.
- Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
- Cook until heated through, stirring frequently.
- Season with salt and pepper.
- Ladle the chili into serving bowls.
- Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.
Nutrition Facts : Calories 300.5, Fat 7.3, SaturatedFat 1.5, Cholesterol 28.1, Sodium 125, Carbohydrate 38.7, Fiber 8.3, Sugar 5.8, Protein 21.6
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.
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