Tomato Soup With Avocado Recipes

AVOCADO SOUP

Avocado Soup image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
2 yellow onions, chopped, about 2 cups
4 cloves garlic, chopped
2 jalapeno chiles, stemmed, seeded if desired, and minced
4 to 5 ripe Haas avocados, peeled and cut into chunks
1-quart chicken stock
1/2 cup crema, creme fraiche or sour cream
1/2 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
Corn and Tomato Garnish, recipe follows
2 ears corn, roasted or boiled, kernels cut off and reserved
2 Italian Roma tomatoes, seeded and diced
2 scallions, washed and sliced into thin rings
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon crema, creme fraiche or sour cream

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.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Chilled Avocado and Yogurt Soup with Tomato Salsa image

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

Ingredients

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
For the salsa:
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

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.

AVOCADO GAZPACHO

Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

COLD AVOCADO AND TOMATO SOUP

Cold Avocado and Tomato Soup image

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

Ingredients

2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
2 large green onions (including green tops), chopped
1/4 cup (or more) canned chicken broth
1 pound ripe tomatoes, halved, seeded, quartered
1 cup packed roasted red bell peppers (from jar)
1 tablespoon sugar
1 tablespoon fresh tarragon leaves
Sour cream
Fresh tarragon sprigs

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.

SIMPLE AVOCADO & TOMATO SALAD

Simple Avocado & Tomato Salad image

For a speedy side, Jennifer serves an avocado salad. "My mother came up with this when she had too many ripe avocados and tomatoes on hand." -Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium ripe avocados, peeled and cubed
2 cups grape tomatoes
1/4 cup thinly sliced red onion
1/4 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.

Nutrition Facts : Calories 197 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 7g fiber), Protein 3g protein. Diabetic Exchanges

AVOCADO, CUCUMBER, AND TOMATILLO SOUP

Avocado, Cucumber, and Tomatillo Soup image

This room-temperature soup is inspired by the California avocado groves.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

2 scallions, white and green, trimmed and thinly sliced
1/4 cup cilantro leaves
3 tablespoons freshly squeezed lime juice, plus lime wedges for serving
7 tomatillos, husks removed, washed and quartered, plus 4 to 5, halved, for garnish
2 large cucumbers (2 pounds), peeled, halved lengthwise, seeded, and cut into half-inch pieces (reserve some for garnish)
2 ripe Haas avocados (8 ounces each)
1 1/2 cups homemade chicken stock
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/2 teaspoon green Tabasco
1 baguette
1/3 cup creme fraiche or sour cream

Steps:

Place the scallions and cilantro in blender, and blend until smooth. Add the lime juice, tomatillos, and cucumbers; blend until smooth. Peel the avocados, remove pits, and cut into large chunks. Transfer to blender. Add the stock, salt, pepper, and Tabasco; blend until smooth, stopping to scrape down the sides once or twice. Taste for seasoning. Transfer the soup to a nonreactive container. Cover with plastic wrap, pressing down so plastic touches soup. Let chill 1 to 2 hours (do not keep overnight).
Mix well before serving, and adjust the seasoning to taste. Slice the baguette crosswise into quarter-inch slices, and lightly toast the slices. Ladle the soup into bowls. Top each serving with half a tomatillo and a dab of creme fraiche. Serve with a slice of toast and a lime wedge.

CHILLED AVOCADO TOMATO SOUP

Chilled Avocado Tomato Soup image

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

Ingredients

2 cups fresh corn, cut from cob
4 cups tomato juice
1 cucumber, peeled, cubed, and seeded
2 ripe avocados, peeled, pitted and cubed
4 tablespoons fresh lime juice
2 large garlic cloves, minced
1 1/2 teaspoons cumin
1/4 teaspoon ground red pepper
salt
chopped fresh cilantro

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

TOMATO SOUP WITH AVOCADO

Tomato Soup with Avocado image

Make and share this Tomato Soup with Avocado recipe from Food.com.

Provided by Mexi-Rosie

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 can tomato soup
1 can water
1 can beef broth
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder

Steps:

Mix all ingredients and heat to boiling.
Reduce heat and simmer for 10 minutes.
Float 2 slices avocado atop each serving.

Nutrition Facts : Calories 74.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.7, Sodium 1129.1, Carbohydrate 13.6, Fiber 1.2, Sugar 8.2, Protein 3.6

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