Avocado Cilantro Soup Recipes

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AVOCADO SOUP



Avocado Soup image

With ingredients like lime juice, cilantro, and garlic, this dish is packed with delicious flavors (and topped with homemade croutons).

Provided by Sarah Bond

Categories     Main Dishes     Side Dishes     Soups

Time 5m

Number Of Ingredients 8

3 avocados
¼ cup fresh cilantro (roughly chopped)
2 to 4 Tbsp lime juice (30 to 60 mL)
2 cloves garlic
¼ of a jalapeno (seeds removed)
4 cups vegetable broth (chilled, 944 mL)
Salt to taste
To serve: croutons, diced avocado, cream

Steps:

  • Prep: Peel and deseed the avocados, scooping the flesh into a blender. Add all remaining ingredients to blender, adding just a pinch of salt.
  • Blend: Blend until smooth. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of cream (or coconut milk).

Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 15.4 g, Protein 7.9 g, Fat 30.8 g, SaturatedFat 6.6 g, Sodium 812 mg, Fiber 10.2 g, Sugar 1.7 g

CHILLED AVOCADO-CILANTRO SOUP



Chilled Avocado-Cilantro Soup image

From San Francisco Flavors. This soup is for all the avocado lovers! It even tastes great without the cilantro and without being chilled. Preparation time does not include time in the refrigerator.

Provided by cookiedog

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 large ripe Hass avocadoes, peeled and pitted
3 cups chicken stock (OR canned low-salt chicken broth)
1 tablespoon fresh lime juice
2/3 cup plain yogurt
1/3 cup sour cream (I use light)
1 large tomatoes, peeled and seeded
1/4 cup chopped fresh cilantro
salt
Tabasco sauce or hot sauce, for serving

Steps:

  • In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
  • Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
  • Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.

Nutrition Facts : Calories 213.7, Fat 16.2, SaturatedFat 4.2, Cholesterol 12.8, Sodium 198.5, Carbohydrate 13.7, Fiber 5.3, Sugar 4.2, Protein 6.1

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