he bowl.
Scoop the avocado flesh into the bowl and
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.
Puree the avocados with the chicken broth in a blender until smooth. Pour in enough milk to make a thick but pourable soup. (may not use all 2 cups, may use less).
Add the lemon juice and season with salt, black pepper, and cayenne to bring out the delicate flavors.
Garnish with the cilantro and tomato. Serve at once, because the soup tends to discolor rapidly.
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.
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.
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.
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.
s necessary.
Transfer the soup to a large bowl.
mall saucepan, add garlic and avocado oil, and place over medium
In a blender or food processor, combine all the soup ingredients and process until smooth. Thinning with water if needed.
Season to taste with salt and pepper.
Pour into two chilled bowls.
Mix the yogurt and chipotle sauce together.
Drizzle over the soup to taste.
Garnish with your choices or all.
Serve immediately.
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.
Put all ingredients into a serving tureen, stir and chill well. To serve, spoon into individual soup bowls and top each with a slice of avocado and put an ice cube in each bowl.
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.
ntil smooth.
Pour the avocado mixture into the saucepan with
alf the marinated cucumber slices, avocado and 1 and 3/4
eturn to pot.
Cut avocado in half, removing the pit
Warm soup, milk, celery and onion mixture.
Place in blender. Peel and cut up avocados; add to blender.
Blend mixture until smooth.
Serve cold or hot.
Serves 4 to 6 people.
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.
Combine avocado, chicken stock, heavy cream, jalapeno pepper, lime juice, tequila, salt, and pepper in a blender; blend until smooth. Pour into a container, cover, and refrigerate for at least 1 hour.
Stir in tomatoes and fresh cilantro before serving.