Cold Avocado Soup Food

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CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

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

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 AVOCADO SOUP



Cold Avocado Soup image

Make and share this Cold Avocado Soup recipe from Food.com.

Provided by crazycookinmama

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken stock
4 ripe avocados
1 cup sour cream, plus additional (to garnish)
1 tablespoon limes or 1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
salt & freshly ground black pepper, To taste

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.

Nutrition Facts : Calories 661.2, Fat 56, SaturatedFat 19.9, Cholesterol 63, Sodium 514.6, Carbohydrate 34.1, Fiber 13.7, Sugar 5.4, Protein 12.8

COLD CUCUMBER-AVOCADO SOUP



Cold Cucumber-Avocado Soup image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 8

1 large cucumber peeled, seeded and cut into 2-inch chunks
1 large, ripe avocado, peeled
2 scallions (green and white parts included) chopped
1 cup chicken broth
3/4 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon freshly ground pepper, or to taste
Garnish: Dollop of sour cream, chopped chives or scallions

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



Chilled Avocado Soup image

No cooking necessary for this rich and creamy soup with a kick. I like to line the bowl with crumbled corn chips and pour the soup on top.-Edith Herring, Grand Cane, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

1 medium ripe avocado, peeled, halved and pitted
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 green onion, chopped
1-1/2 teaspoons minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground cumin
Dash cayenne pepper
Dash pepper

Steps:

  • Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 125 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 371mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

COLD AVOCADO-CORN SOUP



Cold Avocado-Corn Soup image

Provided by Florence Fabricant

Categories     easy, lunch, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 ripe Haas avocados
1/2 cup fresh lime juice
6 cups defatted chicken stock
Kernels from 6 ears fresh corn on the cob
1 jalapeno pepper, seeded and minced
Salt to taste
2 tablespoons chopped coriander leaves
Baked white corn tortilla chips

Steps:

  • Split one of the avocados, remove the pit, peel and dice it. Place it in a food processor with the lime juice. Process until smoothly pureed.
  • Place the avocado puree in a saucepan. Stir in the stock. Bring to a simmer. Stir in the corn and jalapeno pepper and cook five minutes.
  • Split the second avocado and remove the pit and the peel. Quarter the halves and slice them thin. Add the sliced avocado to the soup. Remove from the heat, cover and refrigerate until cold. To serve, check seasoning and add the coriander. Serve with tortilla chips on the side.

COLD AVOCADO SOUP



Cold Avocado Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Appetizer     No-Cook     Avocado     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

4 medium avocados, pitted, quartered, peeled
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup whole milk
2 shallots, chopped
2 tablespoons dry Sherry
1/2 teaspoon hot pepper sauce
Sour cream Chopped fresh chives

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.

ICY COLD AVOCADO AND CUCUMBER SOUP



Icy Cold Avocado and Cucumber Soup image

Fresh cukes out of the garden mixed with ripe creamy avocado and kicked up with fresh and smoked jalapenos, fresh herbs. Yummy and healthy on a Hot day!

Provided by Rita1652

Categories     Avocado

Time 10m

Yield 2 serving(s)

Number Of Ingredients 15

2 cups chopped seeded, ice cold cucumbers (I leave the peel on for the color be sure if you do that is organically grown)
1 ripe avocado (pitted, peeled, and chopped)
2 green onions (chopped)
2 tablespoons freshly squeezed lime juice
1/4 teaspoon lime zest
1 cup yogurt
1 cup ice cube
sea salt & freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves, basil, parsley (use all or your favorites)
1 tablespoon chipotle adobo sauce
1 tablespoon yogurt
1 tablespoon fresh herb
2 tablespoons diced cucumbers
2 tablespoons diced tomatoes
1/2 teaspoon diced jalapeno

Steps:

  • In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed.
  • Season to taste with salt and pepper.
  • Pour into two chilled bowls.
  • Mix the yogurt and chipotle sauce together.
  • Drizzle over the soup to taste.
  • Garnish with your choices or all.
  • Serve immediately.

Nutrition Facts : Calories 269, Fat 19.2, SaturatedFat 4.9, Cholesterol 16.9, Sodium 82.6, Carbohydrate 21.6, Fiber 8.2, Sugar 9.3, Protein 7.9

COLD AVOCADO AND TOMATO SOUP



Cold Avocado and Tomato Soup image

Categories     Soup/Stew     Food Processor     Dairy     Fruit     Pepper     Tomato     Vegetable     Appetizer     Freeze/Chill     No-Cook     Vegetarian     Dinner     Avocado     Cucumber     Bell Pepper     Summer     Chill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 11

2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
2 large green onions (including green tops), chopped
1/4 cup (or more) canned chicken broth
1 pound ripe tomatoes, halved, seeded, quartered
1 cup packed roasted red bell peppers (from jar)
1 tablespoon sugar
1 tablespoon fresh tarragon leaves
Sour cream
Fresh tarragon sprigs

Steps:

  • Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
  • Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
  • If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.

AVOCADO SOUP



Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

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