Chilled Avocado Soup

October 26, 2010

Recipes from our recent cooking group.


Serves 2

  • 1 avocado (pitted and peeled)
  • 1 seeded cucmber
  • 1/2 C low-fat buttermilk
  • 1 garlic clove
  • 1 T fresh lemon juice
  • salt and pepper

Blend it all together until it’s smooth. Serve it in a bowl with some diced cucumber for garnish. May add chopped, seeded minced jalapeño and/or chili powder. May thin with chicken broth, by adding while blender is running..


Chilled Avocado Soup – Sopa De Aguacate

1 bunch scallions (about 8 or so)
3 large ripe avocados
1 to 2 teaspoons chopped garlic
1 large lemon, juiced
1/4 teaspoon cumin
1/4 teaspoon sweet smoked paprika (pimenton)
2 cups chicken broth
1 small handful cilantro or parsley
1-1/2 to 2 cups ice water
Salt and pepper to taste
Cilantro or parsley leaves for garnish

1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.
2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.


Chilled Avocado Soup with a Crabmeat Relish

Recipe Courtesy of Emeril Lagasse

  • 4 ripe avocados, peeled, seeded, and chopped
  • 2 cups half and half
  • 2 cups sour cream
  • 2 tablespoons minced shallots
  • 1/2 cup chopped green onions
  • 2 teaspoons chopped garlic
  • 1 cup chicken stock or milk
  • Juice of one lemon
  • Tabasco sauce
  • Worcestershire sauce
  • Salt and cayenne
  • 1 tablespoon olive oil
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons brunoise red onions
  • 1/2 pound crab meat, picked over for cartilage
  • 2 tablespoons finely chopped parsley


In a food processor, puree the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and chill completely. In a saute pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.


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