Chilled Avocado Orange Soup Food

CHILLED AVOCADO ORANGE SOUP

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.

CHILI-ORANGE AVOCADO SOUP

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.

CHILLED AVOCADO SOUP

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.

COLD CUCUMBER-AVOCADO SOUP

Steps:

• In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
• Add broth, sour cream and lemon juice and continue to process until smooth.
• Season with salt and pepper to taste and chill for 4 to 6 hours.
• Taste for seasoning and serve in chilled bowls with garnish.

CHILLED AVOCADO SOUP

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 WITH SHRIMP

Steps:

• Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
• Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
• Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
• Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
• Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.

CHILLED AVOCADO CITRUS SOUP

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.

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.

COLD AVOCADO SOUP

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.

COLD AVOCADO SOUP

Steps:

• Heat the butter in a saucepan over moderate heat and stir in the flour.
• Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
• Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
• Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
• Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
• Chill for at least 2 hours.
• Immediately before serving, peel, pit, and dice the remaining avocado.
• Serve garnished with the diced avocado and a dollop of sour cream if desired.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

CHILLED AVOCADO SOUP

Steps:

• Using a blender or food processor, puree the avocados and garlic.
• With the machine running, pour in the broth until it's smooth and reaches the desired consistency.
• Add the lime juice, sour cream, Tabasco and salt & pepper to taste.
• Chill at least an hour.
• To serve, you can top with a dollop of sour cream, chopped green onion, or more Tabasco.

CHILLED AVOCADO SOUP

Steps:

• Slice the avocados lengthwise into fourths.
• Press through a sieve into a mixer bowl.
• Add the water, milk and lemon juice gradually, beating until the mixture is smooth.
• Stir in the seasoned salt, pepper sauce and tomato.
• Chill, covered, in the refrigerator.
• Spoon into soup bowls.
• Top with the lemon slices.

CHILLED AVOCADO SOUP WITH ROASTED POBLANO CREAM

Steps:

• To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1/2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
• To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.
• Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
• To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.