Avocaod soup

[Hoosier65]

I'm giving my girlfriend a birthday luncheon and would like to start out with a chilled avocado soup. Anyone have a good recipe?

[lorilei]

Here's a nice, summery soup... unfortunately, it's not particularly light. But it's delish.

Cucumber-Avocado Soup


Yield: 3 1/2 cups

Ingredients

1 c buttermilk
2 cucumbers, peeled, seeded, and chopped
1 ripe avocado
1/4 c chicken broth
2 T fresh lemon juice
1/4 t ground cumin, or to taste

In a large measuring cup combine buttermilk plus ice cubes to measure 1 1/2 c total. In a blender, blend buttermilk mixture with the avocado, lemon juice, cumin, and half the cucumbers until smooth. Divide into chilled bowls and stir remaining cucumbers into each serving.

From Gourmet Magazine

[Terrytx]

* Exported from MasterCook *

Avocado-Tequila Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup tightly packed fresh cilantro leaves
1 jalapeno pepper stemmed, seeded, and coarsely chopped
1/2 cup lemon juice
1/4 cup tequila
One 15-ounce can chicken broth, fat skimmed from top
2 ripe avocados (about 1 pound), peeled, pitted, and coarsely chopped
1/2 teaspoon salt, or to taste
4 lemon wedges (optional)
1 small tomato (optional), cut into 1/4-inch dice




1. Place the cilantro and jalapeno in a blender or the work bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl once or twice as necessary.

2. Add the lemon juice, tequila, chicken broth, avocados and salt, and process until smooth. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated up to 6 hours until ready to serve.)

3. Ladle the soup into 6 serving bowls and garnish each bowl with a lemon wedge and a tablespoon or two of chopped tomato, if desired. Serve immediately.

Makes 4 servings


Recipe from:

Cool Kitchen
by Lauren Chattman





* Exported from MasterCook *

Creamy Avocado Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 avocados
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green onion
1/4 cup coarsely chopped parsley
1 to 3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon hot sauce
1 (32 ounce) container chicken broth
1 (16 ounce) container sour cream*

Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides. Add cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides. Pour into a large bowl; stir in chicken broth and sour cream. Cover and chill 3 hours.

Yield 8 cups

Source:
"Southern Living-8/01"


Serving Ideas : Serve with Jerk Steak Tacos

NOTES : *1 (16 ounce) container light sour cream can be substituted.

I used light sour cream. This was good, but still high in fat. Next time use veg. broth and fat-free plain yogurt.




* Exported from MasterCook *

Chilled Avocado Soup with Ginger and Lime*

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups And Stews Tex-Mex


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons (1/4 stick) butter
3 shallots, minced (about 1/2 cup)
1 tablespoon minced peeled fresh ginger
2 (14 1/2 ounce) cans low-salt chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
2 (13 ounce) avocados, halved, pitted, peeled, mashed
(about 2 1/4 cups)
1/2 cup half and half
chopped fresh cilantro
Lime slices (optional)

Melt 2 tablespoons butter in medium saucepan over medium heat. Add minced shallots and minced ginger and sautee 1 minute. Add chicken broth, lime juice and cayenne; bring to a boil. Reduce heat to medium-low and simmer 3 minutes. Transfer mixture to large bowl. Puree avocados and half and half in blender. Whisk into soup. Season with salt and pepper. Cover and refrigerate until cold, at least 3 hours and up to 1 day. Ladle soup into bowls and garnish with cilantro and with lime slices, if desired.

Source:
"Bon Apittet-8/01"

[gertdog]

I've made this twice. It's great. I use the whole avocado and substitute light sour cream for some of the yogurt. So it's a little less light than the nutrition info indicates, but still pretty healthy, I think.

We sprinkled a chipotle-herb salt on top... delicious!

SPICY CUCUMBER-AVOCADO SOUP

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 lb), cut into 1/2-inch pieces
1 (8-oz) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 cup small ice cubes

Garnish: diced avocado and chopped chives

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1
minute.

Makes 6 servings.

Each serving about 81 calories and 1 gram fat
Gourmet
July 2000

[sneezles]

This is from Williams-Sonoma Savoring Mexico , ©2001, p 102, and it is wonderful!

4 cups (32 fl oz/ 1 lt) chicken broth
1 small white onion, quartered
3 peppercorns
4 avacados, preferably Haas
1/4 cup (2 fl 0z/ 60 ml) fresh lime juice
1 clove garlic, minced
3 tbs chopped white onion
1 cup (8 fl oz/ 250 ml) crema (see Note below) or buttermilk
1 cup (1 1/2 0z/ 45 g) chopped fresh cilantro
1/2 cup (1 oz/ 30g) coarsely chopped fresh spinach
2 serrano chiles, chopped
sea salt to taste
Fresh Salsa

Note: In Mexico crema refers to a thick, rich, slightly sour variety of cream found commercially in grocery store. In its place, you can use crème fraîche, or you may thin sour cream with whole milk or half-and-half.

Pour the broth into a saucepan and place over medium-high heat. Add the onion quarters and peppercorns, bring to a boil, and boil until the broth is reduced to 3 cups, about 5 minutes. Strain, discard the solids and let the broth cool.

Cut the avacados in half, remove the pits and scoop out the pulp into a blender or processor. Add half of the reduced broth and the lime juice and process until smooth. Pour into a bowl and stir in the remaining broth.

Without cleaning the blender or processor, put the garlic, the chopped onion, spinach and chiles in and process until smooth. Stir into the avacado mixture until thoroughly blended. Taste for seasoning and add salt as needed. Cover and refrigerate in the coldest past of the refrigerator. Chill the soup bowls at the same time.

Taste the soup and add more salt if necessary. Pour into bowls, garnish with the salsa and serve.

Serves 6

[Hoosier65]

Thanks for all the recipes, I will look them all over carefully and choose one to serve.

[Jeanne G]

Originally posted by Terrytx
Avocado-Tequila (Soup)

Thumbs up!! 2 great tastes that (I bet :D ) taste great together!!! Thanks for sharing!! And these ALL look good, but I know which one I'll try first!