Easy Chilled Avocado Soup Food

CREAMY AVOCADO SOUP

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.

AVOCADO SOUP

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.

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.

AVOCADO SOUP

Steps:

• Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
• Stir together corn kernels with all other ingredients in a small bowl.

EASY CHILLED AVOCADO SOUP

Steps:

• Blend cucumber, avocado, buttermilk, garlic, and lemon juice in a blender. Season with salt and pepper. Thin with water if desired. Transfer to a bowl, and refrigerate for at least 1 hour. Serve cold, garnished with diced cucumber.

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 SOUP

Steps:

• Peel, pit and dice avocados.
• Use a blender or food processor to puree avocados until smooth.
• Saute chopped shallots in olive oil until tender but not brown;set aside to cool.
• In a large bowl, whisk together avocados with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
• Chill for at least half an hour before serving.
• Garnish as desired.
• prep and cook time does not incude refrigeration time.

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.