Sky wrote:
>
> ChattyCathy wrote:
> >
> > Avocados (Fuerte) are abundant here at the moment (not to mention very
> > reasonably priced)...
> >
> > So, any good suggestions on how I should take advantage of the
> > situation?
> >
> > <Yes, I know GIMF, but it's just not quite the same thing...>
> >
> > --
> > Cheers
> > Chatty Cathy
>
> There's an avocado soup recipe I recently read. I'll have to try to dig
> it up -- that's a lot of digging BTW <G> -- and see if I can find it. I
> cut it out of a cooking magazine to save, so it's someplace! But, as
> you mentioned, GIMF/GIYF so perhaps a nice recipe for avo soup can be
> found that way in the meantime (?).
>
> Sky, who "does" like avocados even if they are green!
Here are some recipes I found in my "recipe journals" (er, cutout
recipes from magazines & such). In no special order of preference. I
haven't tried these recipes, but I've always intended to, some day or
another
Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
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Avocado Soup (#1) from Woman's Day magazine, June 19, 2007
In a blender, process 2 ripe avocados, 1.5 cups each of buttermilk &
chicken broth, a seeded jalapeno pepper, 0.5 cup of cilantro, a tsp
ground cumin, and 0.5 tsp salt until smooth. Top with diced avocado.
Served chilled or warmed.
*****************
Avocado Soup (#2) from Southern Living magazine, March 2008
"Avocado Soup with Marinated Shrimp"
3 large avocados, cut into chunks
2 (14 oz) cans vegetable broth
0.25 tsp ground red pepper
1 tsp salt, divided
0.5 cup buttermilk
4 Tbs fresh lemon juice, divided
0.25 cup off-dry white wine (Riesling) (optional)
0.5 lb. medium-size peeled, cooked shrimp
1 Tbs olive oil
1 tsp lemon zest
Garnish; chopped fresh chives
Process first 3 ingredients and 0.25 tsp salt in a blender until smooth,
stopping to scrape down sides.
Transfer avocado mixture to a bowl, stir in buttermilk, 3 Tbs lemon
juice, and if desired, wine until smooth. Place plastic wrap directly
on soup and chill aqt least 1 hour or up to 4 hours. During last 15
minutes of chilling time for soup, combine shrimp, olive oil, lemon
zest, and remaining 1 Tbs lemon juice and 0.75 tsp salt and let stand 15
minutes. Ladle soup into small blwols and top with shrimp. Garnish if
desired. (NOTE: The shrimp is probably optional and not required.)
*****************
Avocado Soup (#3) from Gourmet Magazine, February 1989
"Sopa de Aguacate Maximilian's"
3 avocados
3 cups chicken broth
1 cup plain yogurt plus additional for garnish
1.5 - 3 Tbs fresh lime juice, or to taste
caviar for topping (optional)
Peel, pit & coarsly chop avocados and puree in FP. With FP running, add
broth in a stream and 1 cup yogurt and blend until smooth. Blend in
lime juice and S&P to taste. Transfer soup to a bowl & chil with
surface covered with plastic wrap for 2 hours or until cold. Serve with
dollops of yogurt & caviar on top of soup. (NOTE: caviar is optional.)
Makes about 6 cups.
*****************
Avocado Soup (#4) from Gourmet Magazine, May 1995
"Cold Avocado Soup with Chili Coriander Cream"
3 ripe avocados
2 Tbs fresh lemon or lime juice
1.5 cups low-salt chicken broth
1.5 cups buttermilk
2 to 3 cups ice water
1 tsp ground cumin, or to taste
Tabasco to taste
chili coriander cream (recipe to follow [OOPS])
coriander sprigs for garnish
Halve, pit & peel avocados and use blender or FP to mix with lime/lemon
juice & buttermilk, 2 cups ice water, cumin, Tabasco & S&P to taste
until smooth. Transfer to a large bowl. Think soup with enough
remaining ice water to reach desired consistency and chill, covered with
plastic wrap on top of soup. Chill at least 2-4 hours (soup will
discolor if kept longer). Serve soup drizzled with chili coriander
cream & garnish with coriander sprigs. (RUHROH - I didn't keep the
coriander cream recipe - oh well!)
*****************
Avocado Soup (#5) from Gourmet Magazine, August 1997
"Chilled Avocado Cucumber Soup"
0.5 medium cucumber
1 avocado
1 scallion
1 garlic clove
2 Tbs fresh coriander leaves
2 Tbs fresh lemon juice
0.5 cup plain yogurt
0.5 cup cold water
0.5 cup ice cubes
coriander sprigs for garnish
Peel cucumber & cut into 4 pieces. Peel, pit & quarter avocado. Cut
scallion into large pieces. In a blender, puree all ingredients until
smooth and season with S&P. serve soup garnished with coriander.
Serves 2.
*****************
Avocado Soup (#6) from Bon Appetit, July 2006
"Avocado Soup with Ancho Cream"
2.5 cups vegetable broth, divided
2 large avocados
2 Tbs fresh lime juice
0.25 tsp cayenne pepper
0.25 cup whipping cream
Ancho Cream
1 large dried anocho chile
0.25 cup whipping cream
For soup: combine 1 cup vegetable broth & next 3 ingredients in FP,
blend until smooth. Add remaining 1.5 cups broth & blend. Transfer to
large bowl. Stir in cream. Cover & refigerate at least 1 hour and up
to 1 day. Season to taste with S&P.
For ancho cream: Stem chile, halve, and remove seeds. Heat small
skillet over medium heat. Add chile & toast pieces on each side until
pliable and aromatic, turning occasionally. About 2 minutes. Transfer
chile to small bowl and add hot water just to cover. Soak until soft,
about 30 minutes. Drain water; transfer chile to mini FP and puree.
Strain ancho puree into small blow, pressing on solids. Place whipping
cream in another small bowl; whisk in 1 Tbs ancho puree. Chill ancho
cream until readly to use.
Ladle soup into bowls. Drizzle ancho cream over and serve.
*****************
Avocado Soup (#7) from Gourmet Magazine, July 2000
"Spicy Cucumber Avocado Soup"
0.5 firm-ripe avocado
1.75 English cucumber (1.5 lbs) cut into 0.5" pieces
1 (8 oz) containe plain low-fat yogurt (1 cup)
3 Tbs chopped fresh chives
1 tsp fresh lime juice
1 tsp salt (or to taste)
0.5 tsp choppedf fresh jalapeno chile with seeds
1 cup small ice cubes
garnish: diced avocado & chopped chives
Peal & pit avocado. Belnd all ingredients in blender/FP until very
smooth, about 1 minute. (Very simple, eh?!)
*****************