he bowl.
Scoop the avocado flesh into the bowl and
ide for dipping.
This recipe will serve 2-5 people
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
nd pepper to taste. Add Hot Hungarian Pepper - eros to taste
Yams Cut Sweet Potatoes and avocado in a blender or food
hot pepper sauce.
Several hours before serving, peel the avocado, then
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.
n a blender by blending avocado, some of the sour cream
ntil smooth.
Pour the avocado mixture into the saucepan with
Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.
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
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
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.
Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides.
Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides.
Pour into a large bowl; stir in chicken broth and sour cream.
Cover and chill 3 hours.
Tip:
* 1 (16-ounce) container light sour cream may be substituted.
Makes 8 cups.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
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.