he bowl.
Scoop the avocado flesh into the bowl and
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.
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.
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.
Process the avocados, garlic 4 green onions, cilantro, jalapenos and Tabasco sauce in a blender until smooth.
Add the sour cream. Process until blended.
Pour into a large bowl. Stir in the buttermilk and chicken broth. Season with salt and pepper.
Chill covered, for several hours.
Ladle into soup bowls. Sprinkle with chopped green onions.
Peel and pit avocados.
Process the avocados, garlic, green onions, cilantro, jalapenos with juice and Tabasco sauce in a blender or food processor until smooth.
Add sour cream and process again.
Stir in buttermilk and chilled broth.
Taste and add any salt, if desired.
Cover and chill until very cold.
Garnish with a dollop of sour cream and chopped green onion tops.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Puree the fruit & veggies in small batches in a food processor, adding white grape juice as necessary to keep blade from clogging. Do not puree completely; keep it somewhat chunky.
Transfer the mix to a bowl, add remaiing grape juice, lime juice, mint, salt& pepper, cover & chill 4 hours.
Ladle into chilled soup bowls or mugs, & garnish with mint sprigs.
Place the tomatoes, balsamic vinegar, avocado oil, and 1 teaspoon of
about 45 minutes.
Process soup in a blender or food
Put all ingredients except garnish in a blender or food processor and blend until smooth.
Refrigerate until chilled. Pour the soup into serving bowls and top with garnish.
s needed.
2. Smash avocado slices on the toasted bread
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.
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.
If using jalapeno pepper, remove seeds and chop coarsely.
Peel and chop cucumbers into small cubes.
Do the same with the avocado.
Now, put everything into blender or food processor and process till smooth.
Thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
Chill for 2 hours in fridge.
Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.
Mix avocados, broth, lemon juice, salt, peppers and sherry in blender. Blend at low speed until well blended. Chill for at least two hours. Serve in chilled bowls, garnished with chives and bacon.
Dump the avocado flesh into a blender and puree. Add the stock and continue processing until smooth. Blend in the lime juice, yoghurt, Tabasco sauce, and salt and pepper. Refrigerate for at least one hour.
When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a bit of Tabasco sauce over each portion.
Puree the avocados in blender.
Add consomme, sour cream, onion powder, salt and pepper.
Blend thoroughly.
Refrigerate until chilled. Garnish each serving with a slice of lime and a teaspoon of sour cream.
Melt butter in a medium pan over medium heat.
Add minced shallots and minced ginger; saute for about 1 minute.
Add chicken broth, lime juice, cayenne pepper; bring to a boil.
Reduce heat to medium-low and simmer for about 3 minutes.
Transfer mixture to a large bow.
Puree avocados and half & half in a blender.
Whisk into soup.
Season with salt and pepper.
Cover and refrigerate for at least 3 hours.
Garnish soup with cilantro and lime slices.