Chilled Avocado Tomato Soup Recipes

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CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

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 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 SOUP



Chilled Avocado Soup image

This recipe is a great solution for those hot summer days. The avocado poses a truly unique taste and the red pepper gives it just the right amount of tang.

Provided by Aric Ross

Categories     Spring

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

2 medium avocados
1 1/2 cups water
1 cup milk
2 tablespoons lemon juice
2 1/2 teaspoons seasoning salt
1 medium tomatoes, chopped
8 lemon slices
1 dash red pepper sauce

Steps:

  • Slice the avocados lengthwise into fourths.
  • Press through a sieve into a mixer bowl.
  • Add the water, milk and lemon juice gradually, beating until the mixture is smooth.
  • Stir in the seasoned salt, pepper sauce and tomato.
  • Chill, covered, in the refrigerator.
  • Spoon into soup bowls.
  • Top with the lemon slices.

COLD AVOCADO AND TOMATO SOUP



Cold Avocado and Tomato Soup image

Categories     Soup/Stew     Food Processor     Dairy     Fruit     Pepper     Tomato     Vegetable     Appetizer     Freeze/Chill     No-Cook     Vegetarian     Dinner     Avocado     Cucumber     Bell Pepper     Summer     Chill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 11

2 ripe avocados, halved, peeled
3/4 cup buttermilk
1 10-ounce cucumber, peeled, halved, seeded, cut into pieces
2 large green onions (including green tops), chopped
1/4 cup (or more) canned chicken broth
1 pound ripe tomatoes, halved, seeded, quartered
1 cup packed roasted red bell peppers (from jar)
1 tablespoon sugar
1 tablespoon fresh tarragon leaves
Sour cream
Fresh tarragon sprigs

Steps:

  • Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
  • Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
  • If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.

CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups chilled defatted chicken or vegetable broth
1 small peeled garlic clove, passed through a press
2 ripe Haas avocados
1/3 cup lime or lemon juice
Salt and cayenne pepper to taste
Ice water
2 tablespoons chopped fresh cilantro leaves
1/2 cup finely chopped chives
1/2 cup plain yogurt or sour cream

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 TOMATO SOUP



Chilled Avocado Tomato Soup image

Make and share this Chilled Avocado Tomato Soup recipe from Food.com.

Provided by Chef Col B

Categories     Vegetable

Time 1h20m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

2 cups fresh corn, cut from cob
4 cups tomato juice
1 cucumber, peeled, cubed, and seeded
2 ripe avocados, peeled, pitted and cubed
4 tablespoons fresh lime juice
2 large garlic cloves, minced
1 1/2 teaspoons cumin
1/4 teaspoon ground red pepper
salt
chopped fresh cilantro

Steps:

  • Cook corn until tender.
  • Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin.
  • Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup.
  • Chill for 1-2 hours until very cold.

Nutrition Facts : Calories 192.9, Fat 10.7, SaturatedFat 1.6, Sodium 450.5, Carbohydrate 25.7, Fiber 6.9, Sugar 8.9, Protein 4.8

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