he bowl.
Scoop the avocado flesh into the bowl and
Combine the avocado, shallot, broth, sour cream and lemon juice in a blender and puree until smooth. Add the cayenne and ice cubes, season with salt and pepper to taste and puree again.
Roll up the turkey slices and thread onto four skewers with the lemon slices. Divide the soup among four glasses, then sprinkle with the parsley and a pinch more cayenne. Garnish with the skewers and serve.
For avocado soup, puree avocados, lime juice, apple juice, 1 3/4 cup buttermilk and 1/2 the chili pepper. Season to taste then chill.
Heat oil in a pan and saute shrimp for about 4 mins, turning as necessary, then season. Skewer 5 shrimp and 2-3 lime wedges onto 4 skewers.
Serve chilled soup with a little of the remaining buttermilk and garnish with chili and black pepper and skewers on the side.
alf the marinated cucumber slices, avocado and 1 and 3/4
mall saucepan, add garlic and avocado oil, and place over medium
eturn to pot.
Cut avocado in half, removing the pit
Yams Cut Sweet Potatoes and avocado in a blender or food
Peel and slice avocado and put in blender.
Add heavy cream, lemon juice and salt.
Blend until smooth.
Place in soup bowls and sprinkle with oregano.
Serves 2.
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
day.).
2. FINISH SOUP Remove bones from slow cooker
Peel cucumber and cut into 4 pieces.
Quarter avocado, removing pit, and peel.
Cut scallion into large pieces.
In a blender puree all ingredients until smooth and season with salt and pepper.
Serve soup garnished with coriander.
Wash and peel enough avocado to make 1 cup.
Combine all the ingredients in an electric blender OR mash the avocado and beat with the other ingredients until smooth and well-blended.
Store the mixture in a covered jar in the refrigerator until well-chilled.
Correct the seasonings and top each serving with a sprinkling of paprika.
NOTE: you can add a pinch of ground cumin OR oregano OR garlic salt OR chili powder - to taste.
ours before serving, peel the avocado, then pit & cut it into
In blender container place pitted and peeled avocado, broth, onion, lemon juice, salt and pepper.
Puree on high about 10 seconds.
In medium bowl combine light and sour creams.
Blend avocado mixture into cream mixture.
Chill.
Serve in chilled bowls garnished with a thin lemon slice or sprinkling of paprika.
Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
Chill for at least half an hour before serving. Garnish with diced tomato.
In
electric
blender,
beat avocado, consomme and onion juice at
high speed 5 seconds.
In mixing bowl, beat in cream and sour cream, salt and pepper.
Chill.
Garnish with paprika, parsley and scallions.
Combine avocado, onion and 1 can consomme in container of electric blender.
Cover and blend until pureed.
Pour into a mixing bowl; stir in remaining consomme and last 3 ingredients. Cover and chill 1 to 2 hours.
Place the avocado, cream, milk, chicken broth, lime juice and salt and pepper in a blender or the bowl of a food processor; process until smooth.
Chill for at least 2 hours.
Place in large saucepan: onions, carrots, celery, hominy, .spices, rotel, and garlic. garlic. Heat over med/high heat for 5-6 minutes.
Add water and bouillon, bring to a boil, reduce heat to simmer for 7-10 minutes or until vegetables are tender.
Add shrimp and tomato juice, continue cooking for 3-5 minutes.
Remove from heat, garnish with avocado, cilantro, radish and lime wedges.
Wash, peel and cube the potatoes.
Finely chop the onion.
In a soup pot, heat the oil and saute the onion until clear.
Add the potatoes; stir and add the bouillon.
Season with salt and pepper; add 1 tablespoon chopped parsley.
Cover; simmer for 20 minutes. Strain and puree the potatoes until smooth; return them to the bouillon and heat again.
If the consistency is too thick, add a little bouillon or water.
If too thin, let the mixture simmer.