Avocado Soup With Salsa Recipes

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AVOCADO SOUP WITH SALSA FRESCA

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15



Avocado Soup with Salsa Fresca image

Steps:

  • Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly.
  • When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper.
  • Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish.
  • Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
  • Combine all of the ingredients in a mixing bowl. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

4 large ripe avocados
Juice of 2 limes
3 cups chicken stock
1 cup Mexican Crema, recipe follows
Sea salt and freshly ground black pepper, to taste
Salsa Fresca, recipe follows, for garnish
2 cups heavy cream
1/4 cup buttermilk
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapenos, stemmed, seeded if desired, and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt
Pinch of freshly ground black pepper

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Provided by Janet Fletcher

Categories     Soup/Stew     Tomato     Low Fat     Kid-Friendly     Yogurt     Lunch     Avocado     Healthy     Low Cholesterol     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 17



Chilled Avocado and Yogurt Soup with Tomato Salsa image

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.

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
For the salsa:
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

AVOCADO SALSA

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 10



Avocado Salsa image

Steps:

  • Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Provided by Food Network

Time 3h

Number Of Ingredients 18



Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa image

Steps:

  • To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
  • Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
  • Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
  • To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

BLACK BEAN SOUP WITH AVOCADO SALSA

Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11



Black Bean Soup with Avocado Salsa image

Steps:

  • In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
  • Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
  • Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Fat 1, Fiber 11 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup water
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
1 cup diced peeled avocado
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
Reduced-fat sour cream, if desired

AVOCADO SOUP

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9



Avocado Soup image

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

AVOCADO SALSA

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13



Avocado Salsa image

Steps:

  • Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

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