Chilled Avocado And Mint Soup Recipes

CHILLED AVOCADO AND MINT SOUP

Steps:

• Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
• Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.

CHILLED AVOCADO SOUP

Steps:

• Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
• Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
• To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.

CHILLED AVOCADO SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

CHILLED CUCUMBER SOUP WITH AVOCADO, CUMIN, AND MINT

Steps:

• Halve the cucumbers lengthwise and scoop out and discard the seeds. Place the cucumbers in a blender. Slice open the avocado. Stick a chef's knife into the pit and twist to remove. Scoop the avocado flesh into the blender. Add the almonds, lime juice, cumin, jalapeño, scallion, and mint. Blend with the ice cubes and 2 cups cold water until smooth. Taste and season with salt.
• Serve in glasses garnished with a few chopped almonds.

CHILLED AVOCADO AND GRAPE SOUP

Steps:

• Puree the fruit & veggies in small batches in a food processor, adding white grape juice as necessary to keep blade from clogging. Do not puree completely; keep it somewhat chunky.
• Transfer the mix to a bowl, add remaiing grape juice, lime juice, mint, salt& pepper, cover & chill 4 hours.
• Ladle into chilled soup bowls or mugs, & garnish with mint sprigs.

CHILLED AVOCADO SOUP

Steps:

• Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.