2 Easy Chilled Avocado Soup Recipes
Avocados are a healthy and delicious fruit. They are probably most commonly consumed in guacamole, but can also be used to prepare a variety of different dishes. Chilled avocado soup recipes are a refreshing and delicious way to enjoy these tasty tropical fruits.
Here are two easy chilled avocado soup recipes:
Blended Avocado Soup Recipe
Ingredients:
- 3 ripe avocados
- 1 cup of chicken broth
- 1 cup of half and half
- 1 teaspoon of salt
- 1/4 teaspoon of onion powder
- 1/4 teaspoon white or black pepper
- 1 teaspoon of lemon juice
Instructions:
Cut avocados in half, remove seeds, and peel them. Place avocados and chicken broth, onion powder, and pepper in a blender or food processor and process until smooth. Stir in half and half. Pour mixture into a covered bowl. Cover, refrigerate, and chill for at least four hours. Just before serving, stir in lemon juice. Serve cold.
Chilled Lime and Rum Avocado Soup Recipe
- 2 large avocados
- 1/2 chopped bell pepper, frozen or fresh
- 3 tablespoons of lime juice
- 3 teaspoons light rum
- 2 chopped green onions
- 3 cups of milk
- Salt and pepper to taste
- Dash of cumin
- 2 tablespoons of heavy whipping cream
- Sprinkle of paprika
Instructions:
Peel and dice avocados. Place chopped avocados, bell pepper, lime juice, rum, green onions, milk, salt, pepper, and cumin in a blender or food processor and process until smooth. Pour mixture into a container that has a tightly fitting lid. Cover and refrigerate until thoroughly chilled, at least four hours. Divide into soup bowls just before serving. Serve cold. Spoon a dollop of cream on the top of each bowl and sprinkle with paprika.
Serving Suggestion:
Chilled avocado soup is a perfect appetizer for a dinner of grilled chicken and vegetables. It can also be a main dish, served with a fresh green salad or chilled pasta salad, along with cubes of cheese and whole grain crackers.
By the Way:
These recipes are great for vegetarians (who do consume dairy) and those who are following the raw food diet.
