COLD AVOCADO-CORN SOUP
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Split one of the avocados, remove the pit, peel and dice it. Place it in a food processor with the lime juice. Process until smoothly pureed.
- Place the avocado puree in a saucepan. Stir in the stock. Bring to a simmer. Stir in the corn and jalapeno pepper and cook five minutes.
- Split the second avocado and remove the pit and the peel. Quarter the halves and slice them thin. Add the sliced avocado to the soup. Remove from the heat, cover and refrigerate until cold. To serve, check seasoning and add the coriander. Serve with tortilla chips on the side.
AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
CHILLED AVOCADO SOUP
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
COLD AVOCADO SOUP
I crave this avocado soup every summer and have since I was a kid! I have no idea where my mom got the idea for this chilled soup. People who like guacamole and garlic/lemon flavors are likely to love this. Can be stored in the fridge for a couple days also.
Provided by Stefanie S.
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine buttermilk, avocados, lemon juice, garlic, salt, and hot pepper sauce in blender; blend until smooth and light green in color. Adjust flavors if desired.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 25 g, Cholesterol 7.3 mg, Fat 23.8 g, Fiber 11.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 498.2 mg, Sugar 9.8 g
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