Chilled Avocado And Yogurt Soup With Tomato Salsa Recipes

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CHILLED TOMATO AND AVOCADO SOUP



Chilled Tomato and Avocado Soup image

This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.

Provided by DCOX101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h20m

Yield 6

Number Of Ingredients 10

1 ripe tomato, peeled and quartered
2 large avocados - peeled, pitted, and sliced
1 small onion, quartered
1 green bell pepper, chopped
¼ cup fresh lemon juice
1 quart tomato juice
1 ¼ cups plain nonfat yogurt
salt to taste
¼ cup chopped fresh chives
cayenne pepper to taste

Steps:

  • Place tomato, avocados, onion, green bell pepper, and lemon juice into the bowl of a food processor, and process until smooth. Pour in 1 cup tomato juice, and process to blend.
  • Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt. Chill for 2 hours.
  • Serve in bowls garnished with dollops of yogurt, chives, and a sprinkling of cayenne pepper.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.7 g, Cholesterol 1 mg, Fat 14.1 g, Fiber 7.9 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 663.8 mg, Sugar 10.9 g

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA



Chilled Avocado and Yogurt Soup with Tomato Salsa image

Provided by Janet Fletcher

Categories     Soup/Stew     Tomato     Low Fat     Kid-Friendly     Yogurt     Lunch     Avocado     Healthy     Low Cholesterol     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 17

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
For the salsa:
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

Steps:

  • Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
  • Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
  • If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

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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