Best Avocado And Cilantro Soup Recipes

AVOCADO AND CILANTRO SOUP

Avocado and Cilantro Soup image

The richness of this tasty chilled soup is balanced by the sharp injection of lime hot pepper sauce. An optional dash of Tequila adds an extra Southwestern kick.

Provided by Caliente-Mami

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

Time 2h15m

Yield 4

Number Of Ingredients 10

Ingredients

4 avocados - peeled, pitted and diced
1 shallot, finely chopped
3 ½ cups cold chicken broth
2 tablespoons tomato paste
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 tablespoon fresh lime juice, or to taste
1 tablespoon tequila
2 tablespoons chopped fresh cilantro
salt and pepper to taste
2 tablespoons sour cream

Steps:

In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 22.3 g, Cholesterol 7.5 mg, Fat 31.5 g, Fiber 13.9 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 931.7 mg, Sugar 3.7 g

SWEET CORN SOUP WITH AVOCADO CREAM AND CILANTRO

Sweet Corn Soup with Avocado Cream and Cilantro image

Categories Side Avocado Corn Summer Kosher Cilantro Simmer Boil

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter
1 cup diced peeled Yukon Gold potato (1/4-inch cubes)
1 1/2 cups diced yellow onion
1/2 chile de árbol
1 tablespoon thyme leaves
4 cups fresh corn (from about 6 ears)
6 sprigs cilantro plus 18 cilantro leaves for garnish
1/2 jalapeño, seeded
1/2 large ripe avocado
1/3 cup crème fraîche
1/2 teaspoon lime juice
Kosher salt and freshly ground black pepper

Steps:

Heat a large saucepan over medium heat for 1 minute. Add the butter, and when it foams, add the potato, onion, chile, and thyme. Reduce the heat to low, and cook about 10 minutes, until the onion is translucent and the potatoes release their starch and appear creamy.
Turn the heat to high, and add the corn, cilantro sprigs, the jalapeño, 1 1/2 teaspoons salt, and some pepper. Stir to coat the corn in the butter, onion, and potato mixture. Pour 10 cups of water into the pot and bring to a boil, stirring occasionally. Turn the heat down to low, and simmer about 30 minutes, until the corn and potatoes are tender but not mushy.
Meanwhile, purée the avocado and crème fraîche in a food processor until smooth. Season with the lime juice, salt, and pepper to taste.
Strain the soup over a large bowl, and discard the chile de árbol. Put half the corn mixture into the blender with 1/2 cup of the liquid. (You will need to purée the soup in batches.) Process at the lowest speed until the corn is puréed. Then, pour in 1 cup of liquid. Turn the speed up to high, and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute, until the soup is completely smooth. Transfer to a container, and repeat with the second half of the soup. (You may not need all the liquid.) Taste the soup for balance and seasoning.
To serve family-style, put the soup in a warm tureen and scatter the cilantro leaves over the top. Serve the avocado cream on the side. Or serve in bowls and garnish each with a generous dollop of avocado cream and three cilantro leaves.