Avocado Radish And Basil Soup Recipes
AVOCADO, RADISH, AND BASIL SOUP
If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth. Add radishes, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with julienned radish and basil leaves if desired before serving.
Nutrition Facts : Calories 91 g, Fat 9 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 354 g
AVOCADO SOUP
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
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.
AVOCADO SOUP WITH HERBS, SLIVERED RADISHES, AND PISTACHIOS
Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.
Provided by Deborah Madison
Yield 3 1/2 Cups
Number Of Ingredients 19
Steps:
- 1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.
- 2. Mash the garlic with 1/2 teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.
- 3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.
BASIL AVOCADO DIP
This unexpected dip is a terrific way to use ripe avocados when guacamole isn't an option. It's mild, creamy, and perfectly balanced between sweet and tart. The only downside is that it only keeps for about day in the fridge, so plan on making it the night before packing it into someone's lunchbox if that's its destination. Serve it with pita or tortilla chips, breadsticks and cucumber slices, and double the recipe if you're feeding a crowd.
Provided by Melissa Clark
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place all ingredients in bowl of a food processor. Process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste for seasoning.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 27 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 5 grams
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