Festive Guacamole Soup Recipes

FESTIVE GUACAMOLE APPETIZERS

Steps:

• Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning., Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely. , Cut each rectangle crosswise to make 4 strips (about 8x4-in.). For trees, cut each strip into 5 triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle., Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.

FESTIVE GUACAMOLE SOUP

Steps:

• 1. Cut the avocado into quarters and remove the pit and peel. Tear the lettuce into pieces.
• 2. Place the avocado, lettuce, onions, garlic, lime juice, chili powder, cilantro and 2 cups of the chicken broth in a blender or food processor. Cover and blend until smooth.
• 3. Pour the avocado mixture into a 2-quart saucepan. Add the remaining broth. Cover and cook over low heat for 10 minutes. Serve with the sour cream and red pepper.

GUACAMOLE SOUP

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.