Best Cold Avocado Soup With Chili Coriander Cream Recipes

Cold Avocado Soup image

Yield Serves 6

Number Of Ingredients 7

4 medium avocados, pitted, quartered, peeled
2 14 1/2-ounce cans low-salt chicken broth
2/3 cup whole milk
2 shallots, chopped
2 tablespoons dry Sherry
1/2 teaspoon hot pepper sauce
Sour cream Chopped fresh chives

Steps:

Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.

Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

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.

Chili Coriander Cream image

Yield Makes about 2/3 cup

Number Of Ingredients 5

1/4 cup sour cream
1/4 cup plain yogurt
2 garlic cloves, chopped
1 fresh jalapeño or other fresh green chili, seeded and chopped (wear rubber gloves), or to taste
2 cups packed fresh coriander, washed well and spun dry

Steps:

In a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides, until very smooth. Cream may be made 6 hours ahead and chilled, covered.

Chilled Avocado Soup image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups chilled defatted chicken or vegetable broth
1 small peeled garlic clove, passed through a press
2 ripe Haas avocados
1/3 cup lime or lemon juice
Salt and cayenne pepper to taste
Ice water
2 tablespoons chopped fresh cilantro leaves
1/2 cup finely chopped chives
1/2 cup plain yogurt or sour cream

Steps:

Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.

Cold Avocado Soup with Chili Coriander Cream image

Yield Makes About 7 Cups

Number Of Ingredients 9

3 ripe California avocados (each about 1/2 pound)
2 tablespoons fresh lemon or lime juice, or to taste
1 1/2 cups low-salt chicken broth
1 1/2 cups buttermilk
2 to 3 cups ice water
1 teaspoon ground cumin, or to taste
Tabasco to taste
Chili Coriander Cream
Garnish: coriander sprigs

Steps:

Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.