AVOCADO SOUP WITH SALSA FRESCA
Steps:
- Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
- When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
- Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
- Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
- Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.
AVOCADO SALSA
Steps:
- Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.
AVOCADO SOUP WITH SALSA
Provided by Suzanne Hamlin
Categories easy, weekday, soups and stews, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight.
- To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 769 milligrams, Sugar 7 grams
CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
Provided by Food Network
Time 3h
Number Of Ingredients 18
Steps:
- To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
- Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
- Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
- To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.
CHILLED RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA
Make and share this Chilled Red & Yellow Pepper Soup With Avocado Salsa recipe from Food.com.
Provided by Juliawiggins
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
- Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
- Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
- Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
- Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
- For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
- To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.
Nutrition Facts : Calories 164.5, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.7, Sodium 229.4, Carbohydrate 17.2, Fiber 3, Sugar 6.2, Protein 7.4
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
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.
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