Chilled Avocado Orange Soup Recipes

CHILLED AVOCADO-ORANGE-CHICKEN SOUP

Steps:

• Peel the avocados, remove the stones and chop roughly.
• Combine the avocado, diced chicken, orange juice, orange zest, wine, yoghurt, salt and ground cinnamon, then process in a blender or food processor until well-blended.
• Refrigerate for 30 minutes.
• Garnish with orange segments and mint or add an orange-iceblock to each bowl - and serve.
• Chef's Notes: If you are able to plan ahead, cook an extra chicken breast a day or two before when preparing another meal. However, if you are short of time or want to make this a vegetarian soup, instead of the diced chicken breast, add an additional avocado. You can, of course, also vary the orange juice-wine ratio.

CHILI-ORANGE AVOCADO SOUP

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.

CHILLED AVOCADO ORANGE SOUP

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.

CHILLED AVOCADO SOUP

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.

COLD AVOCADO SOUP: SOPA DE AGUACATE

Steps:

• In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
• Chill soup, covered, 2 hours, or until cold.
• Serve topped with watermelon.

CHILLED AVOCADO SOUP

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.

COLD AVOCADO AND CUCUMBER SOUP WITH DILL

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.