Best Festive Guacamole Soup Recipes

CHILLED AVOCADO SOUP WITH SHRIMP

Steps:

• Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
• Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
• Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
• Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
• Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.

INA GARTEN'S GUACAMOLE

Steps:

• Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

FESTIVE GUACAMOLE APPETIZERS

Steps:

• Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning., Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely. , Cut each rectangle crosswise to make 4 strips (about 8x4-in.). For trees, cut each strip into 5 triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle., Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.

FESTIVE GUACAMOLE SOUP

Steps:

• 1. Cut the avocado into quarters and remove the pit and peel. Tear the lettuce into pieces.
• 2. Place the avocado, lettuce, onions, garlic, lime juice, chili powder, cilantro and 2 cups of the chicken broth in a blender or food processor. Cover and blend until smooth.
• 3. Pour the avocado mixture into a 2-quart saucepan. Add the remaining broth. Cover and cook over low heat for 10 minutes. Serve with the sour cream and red pepper.