Best Chilled Avocado Soup With Roasted Poblano Cream Recipes

CHILLED AVOCADO SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

COLD AVOCADO CORN SOUP WITH CILANTRO OIL

Steps:

• Make soup:
• Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
• Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
• Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
• Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
• Prepare cilantro oil while soup chills:
• Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
• Assemble soup:
• Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
• Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
• Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

AVOCADO SOUP WITH POBLANO PEPPERS AND CHEESE

Steps:

• Start roasting the veggies placing the zucchini and the portabella mushrooms in a roasting pan, then drizzle with olive oil and season to taste. Turn on the oven to 450°F and roast the veggies for 10 to 15 minutes. When ready take out of the oven and proceed roasting the poblano peppers on the stove, peel, clean and cut into thin slices. For the soup pour the fresh coconut milk in a saucepan and simmer until hot. Add avocado inside the blender along with coconut milk. Mix well until getting a smooth consistency. Serve the soup on a bowl and garnish with roasted poblano, roasted zucchini, roasted mushrooms, the fried tortilla strips and top with KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA.
• TIPS Suggest roasting veggies a day in advance to save time. This soup should be served right after is ready for better results. You can place in the middle of the table the soup garnishings for a family style experience and allow your guests to personalize their soup to their taste.

LIBERTY BAR'S CHILLED AVOCADO AND POBLANO SOUP

Steps:

• Peel avocados and cut into small pieces. Place in blender or food processor along with chicken broth and puree until smooth. Pour into large bowl, add sour cream and lemon juice and mix well.
• Peel and seed poblano pepper and cut into 1/4-inch dice, or as desired; add to bowl. Stir in chopped cilantro and season to taste with salt and cayenne or black pepper. Chill in refrigerator. If you prefer a thinner soup, add more chicken stock, to taste.
• Pour into serving bowls and garnish with finely diced red pepper.
• (Note: Substitute black pepper for cayenne if the heat from the poblano is sufficient).