Best Crema Fria De Palta Cold Avocado Soup Recipes

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

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.

COLD AVOCADO SOUP

Steps:

• Heat the butter in a saucepan over moderate heat and stir in the flour.
• Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
• Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
• Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
• Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
• Chill for at least 2 hours.
• Immediately before serving, peel, pit, and dice the remaining avocado.
• Serve garnished with the diced avocado and a dollop of sour cream 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.

COLD AVOCADO AND TOMATO SOUP

Steps:

• Place first 4 ingredients in processor. Blend until smooth. Add 1/4 cup broth. Season to taste with salt and pepper. Blend to mix. Transfer soup to bowl. Cover and refrigerate.
• Place tomatoes, bell peppers and sugar in clean processor. Blend until smooth. Add tarragon leaves. Season with salt and pepper. Blend 30 seconds. Transfer to bowl. Cover and chill. (Both soups can be made 4 hours ahead.)
• If avocado soup is very thick, thin slightly with more broth. Ladle both soups simultaneously into each soup bowl. Garnish each with dollop of sour cream and tarragon sprig.