Avocado Soup Sopa De Aguacate Recipes

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COLD AVOCADO SOUP: SOPA DE AGUACATE



Cold Avocado Soup: Sopa De Aguacate image

Provided by Food Network

Time 2h15m

Yield about 8 cups

Number Of Ingredients 9

2 tablespoons finely chopped cilantro leaves
1 serrano chile, seeded and minced (wear rubber gloves)
1 cup fresh orange juice
1/2 teaspoon freshly grated orange zest
1/4 cup tequila
2 cups cold chicken broth
2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
Kosher salt and white pepper
Garnish: 2 cups chopped, peeled seeded watermelon (optional)

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.

CREMA DE AGUACATE -- CREAM OF AVOCADO SOUP (SOUTH AMERICA)



Crema De Aguacate -- Cream of Avocado Soup (South America) image

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

2 cups chicken broth
1/2 cup half-and-half
1/2 tablespoon onion, grated
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon hot pepper sauce (or less, to taste)
1 large Hass avocado, ripe, firm
1/2 tablespoon fresh lemon juice
1 cup crouton (optional)

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.

SOPA DE AGUACATE



Sopa de Aguacate image

Categories     Soup/Stew     Tequila     Blender     Orange     Avocado     Hot Pepper     Summer     Chill     Cilantro     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 9

2 tablespoons finely chopped coriander leaves
1 serrano chile, seeded and minced (wear rubber gloves)
1 cup fresh orange juice
1/2 teaspoon freshly grated orange zest
1/4 cup tequila
2 cups cold chicken broth
2 California avocados (about 1 pound), pitted, peeled and chopped coarse
white pepper to taste
Garnish: 2 cups chopped, peeled seeded watermelon

Steps:

  • In a blender, blend coriander 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 and add white pepper and salt to taste.
  • Chill soup, covered, 2 hours, or until cold.
  • Serve topped with watermelon.

AVOCADO SOUP WITH CHILE OIL



Avocado Soup With Chile Oil image

This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Jocelyn Ramirez

Categories     brunch, dinner, lunch, soups and stews

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral-flavored oil, such as grapeseed
1 medium yellow onion, coarsely chopped
Kosher salt
4 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
4 cups vegetable broth, plus more if needed
2 cups unsweetened almond milk
4 ripe medium Hass avocados, pitted, peeled and halved
1 packed cup cilantro, coarsely chopped
1/4 cup fresh lime juice (from about 2 limes)
4 teaspoons roasted salted pepitas, for serving
4 teaspoons minced chives, for serving
Tortilla chips, for serving
1/4 cup neutral-flavored oil, such as grapeseed
1/2 ounce dried chiles de árbol (15 to 20 chiles), stemmed
Kosher salt

Steps:

  • Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
  • Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
  • To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
  • Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
  • Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)



Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) image

A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.

Provided by threeovens

Categories     Potato

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

3 leeks, sliced thin (white part only)
2 medium potatoes, peeled and sliced thin
3 cups vegetable stock, or
3 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
2 avocados, mashed
chives (for garnish) or cilantro, chopped (for garnish)

Steps:

  • In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Puree in blender, then return to saucepan. Stir in the heavy cream.
  • Puree avocado in the blender.
  • If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
  • If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
  • Garnish with chopped chives or cilantro.

Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7

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