Chilled Avocado Orange Chicken Soup Recipes

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CHILLED AVOCADO SOUP

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13



Chilled Avocado Soup image

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.

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

CHILLED AVOCADO SOUP

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9



Chilled Avocado Soup image

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.

2 cups chilled defatted chicken or vegetable broth
1 small peeled garlic clove, passed through a press
2 ripe Haas avocados
1/3 cup lime or lemon juice
Salt and cayenne pepper to taste
Ice water
2 tablespoons chopped fresh cilantro leaves
1/2 cup finely chopped chives
1/2 cup plain yogurt or sour cream

CHILLED AVOCADO SOUP

Categories     Soup/Stew     Vegetable     No-Cook     Yogurt     Lime     Avocado     Summer     Chill     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Chilled Avocado Soup image

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.

2 ripe medium avocados, halved, pitted
3/4 cup buttermilk
1/2 cup plain yogurt
2 tablespoons fresh lime juice
1 1/2 tablespoons chopped seeded jalepeño chili
1/2 teaspoon chili powder
1/2 cup (about) canned low-salt chicken broth
Chopped red 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



Chilled Avocado-Orange-Chicken Soup image

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

3 large ripe avocados
1 chicken breast, cooked and diced
1 cup fresh orange juice
1 teaspoon orange zest
1 cup white wine
2 cups plain yogurt, strained if it looks watery, in a sieve lined with a coffee filter, to remove excess liquid
1/4 teaspoon salt
1 teaspoon ground cinnamon
8 orange sections, to garnish
8 mint leaves, to garnish (otional)

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



Chilled Avocado Orange Soup image

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

2 large ripe avocados, peeled and seeded
1 cup fresh orange juice
1 cup plain yogurt
1/2 teaspoon tabasco brand hot pepper sauce
1/4 teaspoon salt
orange slice (to garnish)

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



Avocado Soup with Chicken and Lime image

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

4 (6 inch) corn tortillas, julienned
1 ½ tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
¼ cup fresh lime juice
1 tomato, seeded and diced
salt and ground black pepper to taste
1 avocado - peeled, pitted and diced
¼ cup chopped fresh cilantro

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



Chili-Orange Avocado Soup image

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

2 large avocados, peeled and pitted
4 teaspoons fresh lime juice
3 hot chilies, or to taste, seeded and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
1 cup plain lowfat yogurt
1 1/2 cups 1 percent milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/4 teaspoon grated orange zest
1 1/2 teaspoons fresh orange juice
4 teaspoons chopped fresh cilantro

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



Chilled Cucumber Avocado Soup image

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.

1 cup buttermilk
2 cucumbers, peeled, seeded, and chopped
1 avocado (preferably California)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin, or to taste

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