CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO SOUP
With ingredients like lime juice, cilantro, and garlic, this dish is packed with delicious flavors (and topped with homemade croutons).
Provided by Sarah Bond
Categories Main Dishes Side Dishes Soups
Time 5m
Number Of Ingredients 8
Steps:
- Prep: Peel and deseed the avocados, scooping the flesh into a blender. Add all remaining ingredients to blender, adding just a pinch of salt.
- Blend: Blend until smooth. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of cream (or coconut milk).
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 15.4 g, Protein 7.9 g, Fat 30.8 g, SaturatedFat 6.6 g, Sodium 812 mg, Fiber 10.2 g, Sugar 1.7 g
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-CILANTRO SOUP
From San Francisco Flavors. This soup is for all the avocado lovers! It even tastes great without the cilantro and without being chilled. Preparation time does not include time in the refrigerator.
Provided by cookiedog
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
- Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
- Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.
Nutrition Facts : Calories 213.7, Fat 16.2, SaturatedFat 4.2, Cholesterol 12.8, Sodium 198.5, Carbohydrate 13.7, Fiber 5.3, Sugar 4.2, Protein 6.1
COLD AVOCADO CORN SOUP WITH CILANTRO OIL
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.
Categories Soup/Stew Fruit Herb Vegetable Freeze/Chill Avocado Corn Summer Chill Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make soup:
- Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
- Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
- Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
- Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
- Prepare cilantro oil while soup chills:
- Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
- Assemble soup:
- Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
- Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
- Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
CHILLED AVOCADO CITRUS SOUP
The MOST delicious chilled soup I have ever had, this is from Nadsa De Monteiro of Elephant Walk, a French Cambodian Restaurant in the Boston area.
Provided by Karen in MA
Categories Citrus
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cover the chopped onion with salt for 20 to 30 minutes.
- Rinse the salt completely off the onion, drain and squeeze off excess water.
- Mix salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well.
- Add olive oil/soybean oil and mix well.
- Add the diced avocado, mushroom, tomatoes and onion. Stir gently now to mix well.
- Let chill for 1 hour before serving.
- When serving, add 1 Tablespoon of chopped cilantro to soup and stir to mix.
Nutrition Facts : Calories 467.4, Fat 29.6, SaturatedFat 4.2, Sodium 2927.3, Carbohydrate 52.8, Fiber 12.4, Sugar 29.3, Protein 6.4
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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