COLD AVOCADO SOUP: SOPA DE AGUACATE
Provided by Food Network
Time 2h15m
Yield about 8 cups
Number Of Ingredients 9
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.
AVOCADO CREAM SOUP (SOPA DE AGUACATE)
My husband loves avacados in all ways. Myself, I'm not so keen on them. But he wants me to make this for him for Father's Day! DD is making avacado fudge...sheesh! Anyway, we're giving this a try and also submitting for ZWT4. I found it online but can't remember where. Maybe RecipeGoldMine?
Provided by Chef PotPie
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Puree the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 cup of cream at a time in a blender container and blending at high speed for 30 seconds.
- In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado puree. Add the sherry, salt and pepper, and taste for seasoning.
- To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.
Nutrition Facts : Calories 695.1, Fat 62.1, SaturatedFat 25.1, Cholesterol 122.3, Sodium 1780.9, Carbohydrate 27.5, Fiber 13.3, Sugar 2.5, Protein 13.8
AVOCADO SOUP (SOPA DE AGUACATE)
Simple and elegant, this is a soup to be enjoyed by avocado lovers and even those who may consider this delicious vegetable "fruit of soap" instead of "fruit of butter". It is perfect with a Mexican meal, or on other occasions for that matter. I haven't tried it chilled, but why not. If chilled, I would change the garnish to chopped tomatoes.
Provided by Chopin Liszt
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Remove pulp from the avocados.
- Use a blender to puree the avocados with the broth.
- Heat the mixture to just short of boiling and serve garnished with broken tortilla chips.
Nutrition Facts : Calories 183.5, Fat 14.7, SaturatedFat 2.2, Sodium 782.8, Carbohydrate 8.4, Fiber 5.9, Sugar 1, Protein 6.6
CREMA DE AGUACATE -- CREAM OF AVOCADO SOUP (SOUTH AMERICA)
This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.
Provided by Sydney Mike
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
- Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
- Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
- Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
- Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
- Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
- Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.
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