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 SALSA
Provided by Suzanne Hamlin
Categories easy, weekday, soups and stews, appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight.
- To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 769 milligrams, Sugar 7 grams
AVOCADO SOUP WITH SALSA FRESCA
Steps:
- Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
- When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
- Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
- Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
- Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.
PRESSURE COOKER BLACK BEAN SOUP
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
- Add the water, beans, chorizo, garlic and bay leaves.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
- Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
- Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
- Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams
BLACK BEAN SOUP WITH AVOCADO SALSA
Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
- Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
- Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Fat 1, Fiber 11 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg
CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA
Provided by Janet Fletcher
Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
- Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
- If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
More about "avocado soup with salsa recipes"
AVOCADO SOUP WITH SHRIMP AND SALSA | WILLIAMS SONOMA
From williams-sonoma.com
HOW TO ADD AVOCADO TO SOUP - AVOCADO SOUP RECIPES …
From loveonetoday.com
AVOCADO SOUP AND SALSA RECIPE - FOOD.COM
From food.com
Servings 6-8Total Time 30 minsCategory Lunch/SnacksCalories 446 per serving
AVOCADO SOUP WITH SPICY SALSA - THE SPICE ADVENTURESS
From thespiceadventuress.com
Reviews 2Estimated Reading Time 2 minsCategory Soup
AVOCADO SOUP A LA MEXICAINE WITH SALSA TOPPING RECIPE
From cookeatshare.com
12 QUICK & EASY AVOCADO SOUP RECIPES - CALIFORNIA AVOCADOS
From californiaavocado.com
RECIPES > MEXICAN > HOW TO MAKE AVOCADO SOUP WITH SALSA FRESCA
From mobirecipe.com
BEST CUCUMBER AVOCADO SOUP RECIPE - HOW TO MAKE MANGO SALSA …
From food52.com
CHILLED ZUCCHINI AND AVOCADO SOUP WITH CUCUMBER SALSA
From recipes.heart.org
AVOCADO SOUP WITH SALSA FRESCA RECIPE - RECIPELAND.COM
From recipeland.com
CREAMY CHICKEN ENCHILADA SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CHILLED ZUCCHINI AND AVOCADO SOUP WITH CUCUMBER SALSA
From professional.heart.org
AVOCADO SOUP - A VIKAS KHANNA RECIPE - THEHAPPYMOMSCAFE
From thehappymomscafe.com
AVOCADO SOUP WITH SALSA FRESCA – RECIPES NETWORK
From recipenet.org
CHILLED AVOCADO SOUP WITH TOMATO SALSA - ARISE & SHINE
From ariseandshine.com
RECIPE FOR AVOCADO SOUP WITH SALSA FRESCA - MARLI AVE RECIPES
From marliave.com
15 PORK & AVOCADO RICE RECIPE - SELECTED RECIPES
From selectedrecipe.com
20+ HIGH-FIBER, LOW-CALORIE DINNER RECIPES IN 30 MINUTES
From eatingwell.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