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.
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.
tock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671
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.
nd remaining cheese.
Bake for 20-25 mins or until
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.
il. Season to taste. Bake for about 10 mins until crispy
eat to low; cook, stirring, for 5-10 mins, until the
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
Process strawberries and yogurt in blender until smooth.
Pour in pitcher/container and cover.
Chill until ready to serve.
Add chilled ginger ale, stir and serve. Note: For a thicker soup, add more yogurt.
For the Avocado Cream: Place all ingredients into
he oil in a large soup pot, then saute the onions
and saute, while stirring occasionally, for 3-4 minutes or until
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