COLD AVOCADO SOUP WITH CHILI CORIANDER CREAM
Categories Soup/Stew Milk/Cream Food Processor No-Cook Vegetarian Quick & Easy Avocado Spring Chill Gourmet
Yield Makes About 7 Cups
Number Of Ingredients 9
Steps:
- Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
- Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.
CHILI CORIANDER CREAM
This recipe was created to accompany [Cold Avocado Soup with Chili Coriander Cream](/recipes/recipe_views/views/10185). Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 2/3 cup
Number Of Ingredients 5
Steps:
- In a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides, until very smooth. Cream may be made 6 hours ahead and chilled, covered.
COLD AVOCADO SOUP
Categories Soup/Stew Milk/Cream Blender Appetizer No-Cook Avocado Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
AVOCADO SOUP WITH CHILE OIL
This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Jocelyn Ramirez
Categories brunch, dinner, lunch, soups and stews
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
- Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
- To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
- Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
- Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.
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