AVOCADO SOUP WITH CHILE OIL
This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Jocelyn Ramirez
Categories brunch, dinner, lunch, soups and stews
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
- Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
- To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
- Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
- Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.
AVOCADO SOUP GERALD FROM THE NEW YORK TIMES
Make and share this Avocado Soup Gerald from the New York Times recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 4h4m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and peel enough avocado to make 1 cup.
- Combine all the ingredients in an electric blender OR mash the avocado and beat with the other ingredients until smooth and well-blended.
- Store the mixture in a covered jar in the refrigerator until well-chilled.
- Correct the seasonings and top each serving with a sprinkling of paprika.
- NOTE: you can add a pinch of ground cumin OR oregano OR garlic salt OR chili powder - to taste.
Nutrition Facts : Calories 282, Fat 20, SaturatedFat 8.7, Cholesterol 32.5, Sodium 423.1, Carbohydrate 22, Fiber 5.4, Sugar 7.1, Protein 6.5
SIMPLE AVOCADO SOUP
Provided by Linda West Eckhardt
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a food processor or blender, puree an extreme ripe avocado - one to the point of being dark and squishy soft all over.)
- Add cream slowly, then pour in hot broth. Mix just until blended. And salt and white pepper to taste.
- Into the bottom of each soup bowl place one tablespoon of dry sherry, then ladle soup over and serve. This takes about two minutes from the time you first notice that the avocado is going to go bad if you don't use it immediately. It is also delicious cold, but it doesn't work out to add cold chicken broth because the chicken fat will not blend properly; it is necessary to heat the broth, then cool the soup.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 569 milligrams, Sugar 4 grams
CHILLED CUCUMBER SOUP WITH AVOCADO TOAST FROM THE NEW YORK TIMES
Make and share this Chilled Cucumber Soup With Avocado Toast from the New York Times recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 20m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 19
Steps:
- 1. In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
- 2. Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
- 3. Distribute soup between 4 bowls and garnish with raw corn kernels, toasted pine nuts and/or red onion ~ and a drizzle of olive oil. Serve avocado toast on the side.
Nutrition Facts : Calories 1243.4, Fat 73.4, SaturatedFat 11.9, Cholesterol 22.4, Sodium 1968.5, Carbohydrate 122.5, Fiber 14.8, Sugar 26.8, Protein 35.9
AVOCADO-CUCUMBER SOUP
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party.
Provided by Kim Severson
Categories breakfast, brunch, dinner, easy, lunch, quick, soups and stews, appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine yogurt, half and half, salt and pepper in a large container and mix until smooth. Stir in avocados, cucumbers, onion and chicken broth. Taste and check for seasoning. Chill overnight. Serve very cold. Garnish with chives, bacon and almonds to taste.
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.
More about "avocado soup gerald from the new york times recipes"
CHILLED AVOCADO SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (54)Total Time 15 minsCategory Dinner, Easy, Lunch, Quick, AppetizerCalories 282 per serving
AS COOL AS AN AVOCADO SOUP - THE NEW YORK TIMES
From nytimes.com
AVOCADO SOUP GERALD FROM THE NEW YORK TIMES RECIPE
From recipeofhealth.com
A SOUP AND SALAD THAT CAN BEAT A HEAT WAVE - THE NEW YORK …
From nytimes.com
WHERE AVOCADOS GROW AND THE PEOPLE SPEAK CAREFULLY
From nytimes.com
10 STELLAR NEW YORK SOUPS TO KEEP YOU WARM - THE NEW YORK …
From nytimes.com
COLD SOUPS FOR WARM DAYS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CREAMY AVOCADO SOUP (10 MINUTE RECIPE!) - THE …
From theendlessmeal.com
AVOCADO SOUP GERALD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NEWS OF FOOD: AVOCADOS; IN A COLD SOUP, THEY ... - THE NEW …
From nytimes.com
OUR MOST POPULAR RECIPES OF 2021 - THE NEW YORK TIMES
From nytimes.com
SIMPLE SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
A VEGAN CHEF’S AVOCADO RECIPES FOR DIABETES - THE NEW YORK …
From archive.nytimes.com
AVOCADO SOUP - A HEALTHY VEGAN LUNCH RECIPE
From greedygourmet.com
YOU’LL MAKE THIS SOUP ALL SUMMER - THE NEW YORK TIMES
From nytimes.com
AVOCADO SOUP RECIPE (HOT AND CREAMY) - HEALING …
From healingtomato.com
WATERGATE SALAD MAKES A COMEBACK - THE NEW YORK TIMES
From nytimes.com
AVOCADO RECIPES - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love