Cold Guacamole Soup Recipes

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COLD AVOCADO SOUP



Cold Avocado Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Appetizer     No-Cook     Avocado     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

4 medium avocados, pitted, quartered, peeled
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup whole milk
2 shallots, chopped
2 tablespoons dry Sherry
1/2 teaspoon hot pepper sauce
Sour cream Chopped fresh chives

Steps:

  • Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

COLD AVOCADO SOUP



Cold Avocado Soup image

Make and share this Cold Avocado Soup recipe from Food.com.

Provided by crazycookinmama

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken stock
4 ripe avocados
1 cup sour cream, plus additional (to garnish)
1 tablespoon limes or 1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
salt & freshly ground black pepper, To taste

Steps:

  • Heat the butter in a saucepan over moderate heat and stir in the flour.
  • Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
  • Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
  • Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
  • Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
  • Chill for at least 2 hours.
  • Immediately before serving, peel, pit, and dice the remaining avocado.
  • Serve garnished with the diced avocado and a dollop of sour cream if desired.

Nutrition Facts : Calories 661.2, Fat 56, SaturatedFat 19.9, Cholesterol 63, Sodium 514.6, Carbohydrate 34.1, Fiber 13.7, Sugar 5.4, Protein 12.8

GUACAMOLE SOUP



Guacamole Soup image

A delicious cold soup with the same flavours as that famous Mexican dip, Guacamole. Most of these ingredients only need to be roughly chopped because the blender will be doing the rest. From Charmaine Solomon's Complete Vegetarian Cookbook.

Provided by Rhiannon and Matt

Categories     Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

1 medium cucumber, peeled, seeded and chopped
2 garlic cloves, chopped
3 scallions, including half the green tops, chopped
1 ripe avocado, peeled & chopped
1 tomatoes, diced
1/2 red capsicum, chopped
1/2 green capsicum, chopped
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon cider vinegar
2 teaspoons sugar
1 cup vegetable stock
2 tablespoons white wine
1 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons olive oil
2 tablespoons lemon juice

Steps:

  • Put cucumber, garlic, scallions, capsicum, herbs, vinegar, sugar, stock & half the chopped avocado into a food processor fitted with a steel blade (or put the ingredients straight into the serving bowl & use a hand-held blender with equal results & less dishes!).
  • Blend well, then pour into a large serving bowl and add wine, salt, pepper, olive oil & diced tomato.
  • From now on it must be stirred, not blended.
  • Just before serving, toss the remaining avocado in the lemon juice, stir into the soup & serve with garlic croutons.

Nutrition Facts : Calories 147.7, Fat 9.9, SaturatedFat 1.4, Sodium 592, Carbohydrate 14.3, Fiber 5.1, Sugar 6, Protein 2.5

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