Time 25m Yield 6 to 8 servings Number Of Ingredients 13 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.
Yield 6 Servings Number Of Ingredients 17 Steps:
Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly. Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado. If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.
Time 1h20m Yield 1 1/2 cups, 6 serving(s) Number Of Ingredients 10 Steps:
Cook corn until tender. Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin. Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup. Chill for 1-2 hours until very cold.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight. To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.
More about “chilled avocado and yogurt soup with tomato salsa recipes”
Time 20m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth. Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree. Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.
