Best Chilled Avocado Tequila Soup Recipes

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:

• 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 SOUP WITH ROASTED POBLANO CREAM

Steps:

• To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1/2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
• To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.
• Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
• To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.

CHILLED AVOCADO & TEQUILA SOUP

Steps:

• Place the sugar and 1 cup of water in a pot and simmer,stirring occasionally, until the sugar has dissolved; set aside & allow to cool.
• Remove the flesh from the avocadoes and place in a food processor.
• Add the juice of 2 limes and the sour cream and pulse in the processor until smooth; season to taste with salt& freshly ground pepper and reserve.
• In a separate container, mix together the reserved stock syrup (from step 1), 2nd cup of water, tequila, Tabasco and juice from 4 limes.
• Combine the avocado mixture and the stock mixture to make the soup and chill for several hours.