COLD AVOCADO SOUP: SOPA DE AGUACATE
Provided by Food Network
Time 2h15m
Yield about 8 cups
Number Of Ingredients 9
Steps:
- In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
- Chill soup, covered, 2 hours, or until cold.
- Serve topped with watermelon.
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.
COLD AVOCADO SOUP
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
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
CREMA DE AGUACATE -- CREAM OF AVOCADO SOUP (SOUTH AMERICA)
This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.
Provided by Sydney Mike
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
- Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
- Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
- Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
- Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
- Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
- Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.
CREMA FRIA DE PALTA (COLD AVOCADO SOUP)
Make and share this Crema Fria De Palta (Cold Avocado Soup) recipe from Food.com.
Provided by Ang11002
Categories Vegetable
Time 15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree the avocados with the chicken broth in a blender until smooth. Pour in enough milk to make a thick but pourable soup. (may not use all 2 cups, may use less).
- Add the lemon juice and season with salt, black pepper, and cayenne to bring out the delicate flavors.
- Garnish with the cilantro and tomato. Serve at once, because the soup tends to discolor rapidly.
Nutrition Facts : Calories 185.8, Fat 14, SaturatedFat 3.2, Cholesterol 8.5, Sodium 564, Carbohydrate 11.5, Fiber 5.5, Sugar 1.8, Protein 6.2
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Ratings 43Category Main CourseCuisine ColombianTotal Time 25 mins
- Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds more.
- Add the chicken broth, lime juice and avocados in the sauce pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes.
- Transfer to the blender and blend until smooth. Return the mixture to the pot. Add the heavy cream, cumin, salt and pepper.
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