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
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.
CHILLED AVOCADO SOUP
Steps:
- Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
- Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
CHILLED AVOCADO-ORANGE-CHICKEN SOUP
A refreshing chilled soup ideal for hot weather luncheons or dinners, which you can have on the table with little preparation. If you are making the soup several hours ahead and the weather is really hot, one option is to chop the orange segments and freeze them in an iceblock tray in some extra orange juice, with chopped mint leaves. Then add an iceblock to each soup bowl when serving. If you want to add some spice, add hot pepper sauce, to taste. Ideally this soup will be chilled for several hours before serving but since most of the ingredients will have come straight out of the fridge, if you don't have much time, 30 minutes chilling time should suffice. Chilling time (passive work time) is included below as the 'cooking time'. For an alternative flavouring, and to give this dish a Mexican twist, use lime juice and zest instead of orange juice and zest, use chilli powder instead of cinnamon and garnish with slices or segments of lime instead of orange. You could also substitute something more Mexican for the wine!
Provided by bluemoon downunder
Categories Oranges
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the avocados, remove the stones and chop roughly.
- Combine the avocado, diced chicken, orange juice, orange zest, wine, yoghurt, salt and ground cinnamon, then process in a blender or food processor until well-blended.
- Refrigerate for 30 minutes.
- Garnish with orange segments and mint or add an orange-iceblock to each bowl - and serve.
- Chef's Notes: If you are able to plan ahead, cook an extra chicken breast a day or two before when preparing another meal. However, if you are short of time or want to make this a vegetarian soup, instead of the diced chicken breast, add an additional avocado. You can, of course, also vary the orange juice-wine ratio.
Nutrition Facts : Calories 252.6, Fat 17, SaturatedFat 3.7, Cholesterol 19.6, Sodium 120.5, Carbohydrate 14.9, Fiber 6.3, Sugar 6.3, Protein 8
CHILLED AVOCADO ORANGE SOUP
Make and share this Chilled Avocado Orange Soup recipe from Food.com.
Provided by Molly53
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place avocado and orange juice in blender; whirl.
- Add yogurt, TABASCO Sauce and salt; whirl until smooth.
- Refrigerate until ready to serve.
- Garnish with orange slices.
Nutrition Facts : Calories 258.3, Fat 19.8, SaturatedFat 3.9, Cholesterol 8, Sodium 198.1, Carbohydrate 19.6, Fiber 8.2, Sugar 8.9, Protein 5
AVOCADO SOUP WITH CHICKEN AND LIME
Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g
CHILI-ORANGE AVOCADO SOUP
Provided by Molly O'Neill
Categories easy, weekday, soups and stews, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 11
Steps:
- Place the avocados, lime juice, chilies and garlic in a food processor and process until smooth. Add the yogurt, milk, salt, pepper, orange zest and juice. Process until smooth. Refrigerate until chilled. Taste and add more salt if needed. Divide among 4 soup cups, garnish with the cilantro and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 803 milligrams, Sugar 12 grams
CHILLED CUCUMBER AVOCADO SOUP
Categories Soup/Stew Milk/Cream Blender Freeze/Chill No-Cook Quick & Easy Lunch Avocado Cucumber Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 1/2 cups, serving 2
Number Of Ingredients 6
Steps:
- In a large measuring cup combine the buttermilk and enough ice cubes to measure 1 1/2 cups total. In a blender blend the buttermilk mixture with half the cucumber, the avocado, peeled and pitted, the broth, the lemon juice, and the cumin until the mixture is smooth. Divide the soup between chilled bowls and stir half the remaining cucumber into each serving.
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