CHILLED AVOCADO ORANGE SOUP
Make and share this Chilled Avocado Orange Soup recipe from Food.com.
Provided by Molly53
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 258.3, Fat 19.8, SaturatedFat 3.9, Cholesterol 8, Sodium 198.1, Carbohydrate 19.6, Fiber 8.2, Sugar 8.9, Protein 5
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.
CHILI-ORANGE AVOCADO SOUP
Provided by Molly O'Neill
Categories easy, weekday, soups and stews, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 803 milligrams, Sugar 12 grams
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 AND CUCUMBER SOUP WITH DILL
Provided by Jhumpa Lahiri
Categories easy, lunch, quick, one pot, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
- Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.
CHILLED AVOCADO SOUP
Refreshing and creamy; it's so hard to find an avocado soup recipe that doesn't taste like pureed guacamole.
Provided by Debtex
Categories Vegetable
Time 15m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 5.7, Sodium 180.3, Carbohydrate 10.7, Fiber 4.5, Sugar 2.6, Protein 4.5
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 recipe is a great solution for those hot summer days. The avocado poses a truly unique taste and the red pepper gives it just the right amount of tang.
Provided by Aric Ross
Categories Spring
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
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
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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