Best Chilled Avocado Coconut Soup Recipes

CHILLED AVOCADO SOUP

Chilled Avocado Soup image

Provided by Marcela Valladolid

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

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 COCONUT SOUP

Chilled Avocado Coconut Soup image

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

Provided by evelynathens

Categories Coconut

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 ripe avocados, peeled, seeded and cubed
1 garlic clove, crushed
1 1/2 cups chicken stock
1 tablespoon fresh lime juice
1 tablespoon sour cream (optional)
salt & freshly ground black pepper
1 1/2 cups coconut milk
1/2-1 teaspoon hot pepper sauce or 1/2-1 teaspoon a few drops Tabasco sauce
3 chives, finely chopped

Steps:

Combine avocado, garlic, the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree. Mix in coconut milk until smooth. Stir in hot pepper sauce.
Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.

Nutrition Facts : Calories 408.4, Fat 35.5, SaturatedFat 19.9, Cholesterol 2.7, Sodium 207, Carbohydrate 21.6, Fiber 9.2, Sugar 9, Protein 7.3

CHILLED AVOCADO SOUP

Chilled Avocado Soup image

This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 7

Ingredients

3 ripe avocados
2 cups low-fat buttermilk
1/3 cup walnut halves
1/3 cup fresh dill sprigs, plus more for garnish (optional)
1/3 cup diced red onion, or half a small onion
1 tablespoon red-wine vinegar
1 teaspoon coarse salt

Steps:

Halve and pit two avocados. With a spoon, scoop out flesh and transfer to a blender. Add buttermilk, walnuts, dill, red onion, vinegar, salt, and 1 cup water and puree until smooth.
Cover the blender and refrigerate until the soup is well chilled, at least one hour. Halve and pit remaining avocado. Cut into four sections lengthwise, and then cut crosswise into 1/2-inch chunks. Divide soup among four bowls and garnish each with diced avocado and dill, if desired.

Nutrition Facts : Calories 352 g, Fat 29 g, Fiber 11 g, Protein 8 g

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