Best Chilled Avocado Orange Soup Recipes

CHILLED AVOCADO CITRUS SOUP

Steps:

• Cover the chopped onion with salt for 20 to 30 minutes.
• Rinse the salt completely off the onion, drain and squeeze off excess water.
• Mix salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well.
• Add olive oil/soybean oil and mix well.
• Add the diced avocado, mushroom, tomatoes and onion. Stir gently now to mix well.
• Let chill for 1 hour before serving.
• When serving, add 1 Tablespoon of chopped cilantro to soup and stir to mix.

CHILLED AVOCADO SOUP

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: SOPA DE AGUACATE

Steps:

• In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
• Chill soup, covered, 2 hours, or until cold.
• Serve topped with watermelon.

CHILLED AVOCADO SOUP

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 CUCUMBER SOUP WITH DILL

Steps:

• In a food processor or blender, puree garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt and a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
• Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnish with shrimp, lime juice and olive oil if desired.