CHILLED AVOCADO SOUP WITH GINGER AND LIME
Make and share this Chilled Avocado Soup With Ginger and Lime recipe from Food.com.
Provided by Ashley U
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a medium pan over medium heat.
- Add minced shallots and minced ginger; sauté for about 1 minute.
- Add chicken broth, lime juice, cayenne pepper; bring to a boil.
- Reduce heat to medium-low and simmer for about 3 minutes.
- Transfer mixture to a large bow.
- Purée avocados and half & half in a blender.
- Whisk into soup.
- Season with salt and pepper.
- Cover and refrigerate for at least 3 hours.
- Garnish soup with cilantro and lime slices.
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
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 SOUP
This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.
- Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.
Nutrition Facts : Calories 352 g, Fat 29 g, Fiber 11 g, Protein 8 g
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- Place avocados in a blender or food processor. Add broth and the water; cover and blend or process until smooth. Add half-and-half, salt, onion powder, and white pepper. Cover and blend or process until combined.
- Transfer avocado mixture to a glass bowl. Stir in lemon juice. Cover and chill for 3 to 24 hours. Stir before serving. If desired, garnish with lemon wedges and queso fresco.
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