Cocktail Recipes, Spirits, and Local Bars

Avocado and coriander soup recipe

Avocado and coriander soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

The richness of this tasty chilled soup is balanced by the sharp injection of lime and hot sauce. An optional glug of Tequila adds an extra kick.

34 people made this

IngredientsServes: 4

  • 4 avocados - peeled, stoned and diced
  • 1 shallot, finely chopped
  • 800ml cold chicken stock
  • 2 tablespoons tomato puree
  • 1 teaspoon hot sauce (e.g. Tabasco™)
  • 1 tablespoon fresh lime juice, or to taste
  • 1 tablespoon tequila (optional)
  • 2 tablespoons chopped fresh coriander
  • salt and pepper to taste
  • 2 tablespoons soured cream

MethodPrep:15min ›Extra time:2hr › Ready in:2hr15min

  1. In a large food processor, combine the avocado, shallot, chicken stock, tomato puree, hot sauce, lime juice and tequila. Reserve a little bit of coriander for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
  2. To serve, divide the soup between four chilled bowls. Top with a dollop of soured cream and a sprig of coriander.

Recently viewed

Reviews & ratingsAverage global rating:(35)

Reviews in English (27)

by Kym Cox Surridge

This was delicious and full of flavor, but I did make a few changes. Instead of shallot, I used a clove of garlic; subbed sun-dried tomatoes for tomato paste; used veg broth; tripled the cilantro; and added half of a dried chipotle. I also didn't bother with the sour cream. It was pretty thick, so I added veg broth till I got the right consistency. The tequila was very subtle, but it definitely added flavor. This was so easy to make--a definite keeper!-06 Jun 2008

by jcromwell

Avocado soup is one of my favorite summer time treats but this recipe did not impress me. I found it rather bland. I think its a good starter recipe to build from. To make it how I like I doubled the cilantro and added it to straight to the soup and blended, once it sits for a while it adds a nice spring time flavor. I also added about a 1/4 cup heavy cream, garlic salt instead of regular and about 2 TBS lemon juice. Making these additions saved the soup. I will use this as my base recipe and keep playing around with it. Next time I may try adding some cucumbers.-28 Apr 2008

by Sunaina

I made this soup with some overripe avocados and fat free yogurt instead of sour cream and it turned out superb.It has a very creamy and light texture and tastes great.Its very decadent and looks like a lot of work. Thanks for a wonderful recipe!!-08 Sep 2008


Avocado paste – five delicious recipes

The recipe for a quick and simple paste, which I added quite recently, is very popular and you are still asking me about tasty additions to such a mix. That’s why today I have some new recipes for you, which you can spice up your sandwiches, fries, wraps, burgers and salads. The basis of the dishes is one recipe for spread, which I served in this post.

All pastes have already been tried by me and I must admit that they are really delicious! Welcome to my recipes.


Related Video

I did take some shortcuts BUT the soup was fantastic. I will definitely make again as written and using shortcuts as time permits.

This took a lot of steps in order to make--but it was so good and flavorful! My avocados were bad so I didn't use those in the relish and I didn't use coriander springs, but it was still delicious. Will make again for sure!

Made this for dinner yesterday. I roasted some skinless chicken thighs in the pan before adding stock and since I was using store-bought stock I also added some fresh thyme from my herb-garden in addition to the oregno. The soup is fantastic! the relish is essentially Costa Rican guacamole but works very well in this recipe. Will definitely make it again!

This was so delicious! I skipped the broiling/roasting step as I was really hungry and it turned out so good that I think I might keep this recipe as is without the extra broiling step. If you want to give it a go without the broiling step here is what I did: I diced onions, garlic, peppers (small red and green from spain - not sure exactly what they are called), and tomatoes and sautéed them all together in my cast iron with a bit of olive oil, then I added homemade chicken stock and spices (mexican spices + oregano) and let simmer while I fried the tortilla strips (I cut them all in small strips) in sunflower oil (but much less than 1/2 inch!). drained on paper towel, added 1/2 to soup and kept the rest for garnish. After adding the tortilla strips to soup, simmered until strips were soft about 10min, and then mixed everything in cast iron with hand blender. Added chicken left over from roasted chicken and voila! Served with creme fraiche, avocado relish (made exactly per recipe and it is dynamite!! - a must!), and tortilla strips! Don't forget to salt and pepper your soup after blending- it will need it. Absolutely Scrumptious - my new favorite soup!

Amazingly easy and delightfully tasty. I subbed veggie stock to accomodate my husband's vegetarianism, added a seeded super hot chili to the puree, and opted to thicken the soup with corn starch instead of tortillas out of sheer laziness (and maybe to cut some calories). I loved garnishing the soup with the fried tortillas, but I might season them a bit next time. I didn't make the relish because I didn't have most of the ingredients handy, but would love to try this recipe again with it.

Fantastic! Made a few modifications based on what I had on hand, can't wait until I have everything! The avocado is crucial -yum. Used canned tomato with chiles: drained and broiled it created nice flavor. My husband and I averaged about half an avocado per bowl. Didn't bother with the relish. Tried frying strips of both white corn and yellow corn tortillas. We liked the yellow best.

This was great, but I did substitute quite a lot. I used 3 New Mexico chilis, sauteed the onion and garlic, 1 can fire-roasted Muir Glen tomatoes. Did not make guacamole relish but served chunks of avocado in lime juice, ricotta salata, tortilla strips and lime sections as garnishes. Also added some chicken parts to broth, then took out and shredded into soup to serve.

Marvelous! Very authentic and absolutely delicious. The tortilla strips and chips were easier to make than Iɽ have guessed. Guests all licked their bowls clean. Added some chunks of mozzarella to give it a little extra salt and dairy. Will definitely make this again.

This is a delicious soup, but I have to say it's not a light summery soup. It's actually quite thick and closer to what I have had as Sopa Tarasca in central Michoacan, Mexico. That said, it is a delicious fall soup. The quality of avocados added is critical. Good avocados and plenty of lime juice are key. And don't forget to fry your own tortilla strips. Makes all the difference.

This tortilla soup is FABULOUS. We are spice lovers so I added an additional large guajillo chile. I agree with other reviews that the ground fried tortillas make a HUGE difference in this recipe. After the soup thickened, I pureed it in the blender to eliminate the bits of tortillas. The result was a beautiful, silky smooth, tasty soup! I combined some fat-free sour cream & lime juice to drizzle over the soup and my husband raved! This is a definite keeper!

Excellent result! As for process, I had to throw out the first attempt of broiling the tortillas as someone suggested in a review. They were burned to a crisp in less than a minute. I did not dry toast the chiles and I don't think it was needed. The veggies can not be broiled 2-inches from heat for 20 minutes - more like 5 or they will be burned. Between the crispy tortillas and the relish this is the best Tortilla Soup. I added shredded rotisserie chicken that I had in the freezer to 'hearty' it up a bit.

The avocado relish was fabulous. I would make it again just to eat this and it would be great to serve along side chips. The soup was time consuming and next time I will make a portion of it the day before-perhaps frying the tortilla chips and cleaning the peppers.

So flavorful! I added corn, butternut squash and chicken to the soup for some added protein and veggies. My husband LOVED it! I added come cojita cheese to the top as well. Scrumptious.

I have made this soup many times and it is my husband's favorite. Every time I use whatever I have on hand that is close to the original recipe, but no matter the modifications it always turns out amazing. One addition that has stuck is the addition of corn towards the end. It is time consuming, but worth every minute.

Very good. I made a few modifications. I added cumin to the final mix, left out any added salt (the broth added more than enough). I couldn't find corriander sprigs or ancho chiles so I just added a 3rd guajillo chili. I added a shredded rotisserie chicken breast. I baked instead of fried the tortillas. Still, a really great tasting soup.

This is an incredibly rich and complex soup. Lots of steps but not so bad if you make some of it the day before. The avocado relish makes this dish really shine as does the home fried tortillas. That fresh corn taste is such a big part of this soup that it would be a shame to miss out on that by using corn chips. I bought freshly made tortillas from a mexican store and then fried them. I think this made the soup even more special. I used a can of muir glen fire roasted tomatoes because the fresh ones at my store were horrible. I poached four bonesless skinless chicken thighs in the soup and shredded with a fork. Add two ears of corn, shucked and tossed the cobs into the soup as well. Remove before servingobviously. I had to sub new mexico chillis for the guajillo and ancho but I tossed a few poblanos, a jalapeno and a couple of serannos in with the broiled veggies. This is an incredibly rich and complex. I couldn't help but guild the lily a bit and mixed up some "crema", a little mayo, sour cream and lots of lime. A drizzle of this gave it such a refreshing acidity. Hehe AND I sprinkled a little cotija cheese on top too. You would have thought that this would have sent it over the top and maybe it did but it was really really tasty. Excellent recipe.

This is an incredibly rich and complex soup. Lots of steps but not so bad if you make some of it the day before. The avocado relish makes this dish really shine as does the home fried tortillas. That fresh corn taste is such a big part of this soup that it would be a shame to miss out on that by using corn chips. I bought freshly made tortillas from a mexican store and then fried them. I think this made the soup even more special. I used a can of muir glen fire roasted tomatoes because the fresh ones at my store were horrible. I poached four bonesless skinless chicken thighs in the soup and shredded with a fork. Add two ears of corn, shucked and tossed the cobs into the soup as well. Remove before servingobviously. I had to sub new mexico chillis for the guajillo and ancho but I tossed a few poblanos, a jalapeno and a couple of serannos in with the broiled veggies. This is an incredibly rich and complex. I couldn't help but guild the lily a bit and mixed up some "crema", a little mayo, sour cream and lots of lime. A drizzle of this gave it such a refreshing acidity. Hehe AND I sprinkled a little cotija cheese on top too. You would have thought that this would have sent it over the top and maybe it did but it was really really tasty. Excellent recipe.

My husband and son loved this. a little too salty for my taste. Added a little shredded monterey jack and a little sour cream on top. Otherwise, made recipe exactly as given. Worth the work.

Great recipe! I forgot to toast the chilies and I used vegetable stock otherwise, I followed the recipe as written. The soup is great as-is or with a little added sour cream for richness. The relish is delicious and is nice served with chips as an appetizer on its own. Be sure to use coarse, freshly ground black pepper for best flavor!

I made this exceptional soup for a dinner for 9 women. I did make a few changes. Instead of the relish, I added just cut up avocados, I used a few handfuls of store bought white tortilla chips in the soup, purchased a roasted chicken and shredded it into the soup. I then added a spoonful of smokey salsa into each bowl along with avocado, some baked tortilla strips, and fresh cilantro. It was amazing. I made the base part of the soup the day before and only had to add the stock and other ingredients before the guests arrived. Made it easy and wonderful!

This is a really lovely Tortilla Soup. I could not find the guajillo chilies easily, but it was fine w just the ancho. Fry your own tortillas - it's really tasty & easy to do. It's good w sour cream, monterey jack or with chicken too.

I apologize for rating this 3 forks because I don't follow every little thing,otherwise it would be 4 forks. I thought I had rated this a year ago but check and didn't see it so sorry (again) if someone finds it. I have made this several times and broil the vegies with a little olive oil, including fresh peppers (whatever I can find). Then puree them straight ahead no pealing or fuss. Add to the stock and bring to a boil. Follow the recipe, making the homemade tortillas is essential and easy. I always make extra strips because they are half eaten before we have soup. I use a stick blender to thicken the soup after the tortilla's have cooked for 30 minutes or so. Its really very easy and the homemade tortillas take much less time than youɽ think. My husband and teens LOVE this soup.

I made this exactly as directed, except I used 2 fresh anaheim (I think?) peppers instead of the two dried gaujillos. I roasted the fresh peppers with the other veggies, as others suggested. I thought it was excellent, and while it was not an after work dinner, it was also not laborious. Great for a Sunday when one has work to do but can also mind the broiler/stove. I would not normally add the corn, beans, etc. that others have added. Cut up chicken would be fine, but I enjoyed the purity of the tomato, chicken stock, and pepper flavors. We had this as a very light dinner, but it would also be an excellent first course or side.

this soup was great. for me. however, it didn't survive well for my low-salt other half. he claimed to still like it but my tasting spoon does not lie. i prepared it with some alterations- " i was unable to find the guajillo and ancho chilies, so i used one chipotle. i added it to the vegetables after broiling, and puréed them together. i'm a weakling for heat when it comes to soups so it provided just the right amount of bite. " i used canned whole tomatoes as we are not in tomato season " the whole purpose of me making the soup was to get rid of some tortilla chips, so i used those " no salt. ANYWHERE. this soup wasn't as hard as made out to be, especially with these alterations. i would make it for company certainly, served as an appetizer to some enchiladas or quesadillas!

This recipe is delicious! I added some chicken that I diced (next time I'll go even smaller) and cooked it in the soup pot before adding everything else. Instead of the relish, I just topped it with diced avocado, queso fresco, and a squeeze of lime. I didn't puree the veggies and peppers because I tend to like some chunks as another reviewer noted. Next time, I will puree the peppers, but leave the other veggies as is. The dried chilies really don't take much effort and are definitely worth it. I also had one jalapeno on hand from last week, so I threw that in with the other broiled veggies. I skipped the tortilla quarters too, and the soup was fine with just the strips. The time wasn't too bad either - maybe 35-40 minutes before the final simmering step if you work quickly.


Instructions

  1. In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and lemon juice. Cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning.
  2. Strain the stock, remove the chicken meat from the bone and shred. Reserve both.
  3. Place the avocado flesh and the lemon juice in a blender and purée with enough of the strained stock to achieve the desired consistency. Season to taste with salt.
  4. Place puréed soup in a small saucepan and heat over medium heat until hot, but not to a boil.
  5. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Comments


Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 482

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Avocado-Spinach Soup

This simple combination of fresh spinach and avocado make a creamy, delicious soup that can be served either warm or chilled.

Ingredients

  • 2 ripe Hass avocados, pitted, peeled and sliced
  • 10 ounces fresh spinach
  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 3 cloves garlic, very finely chopped
  • 3-1/2 cups low-sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup half-and-half (or light cream)
  • 4 scallions, finely chopped

Instructions

  1. Melt the butter in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes. Add the spinach, toss to combine and season with salt and pepper.
  2. Continue cooking the spinach until completely wilted, then add the chicken broth and avocado and bring to a simmer. Stir in the lemon juice and more salt and pepper if desired. Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.
  3. Remove from the heat and stir in the half-and-half. Using a hand-held or conventional blender, purée the soup, taste and adjust the seasoning if needed.
  4. To serve, ladle into bowls and garnish with the chopped scallions.
Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.


Simple Way to Make Super Quick Homemade Pork and Avocado Rice Noodle Soup

Pork and Avocado Rice Noodle Soup. Add to boiling water until noodles are soft and pork is cooked. Cooksnaps Did you make this recipe? Share a picture of your creation!

Top with the sliced pork to serve. Add pork and seal on all sides until plum sauce has caramelised and blackened on the edges. Cook rice noodles as per packet directions and place in a large mixing bowl.

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pork and avocado rice noodle soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork and Avocado Rice Noodle Soup is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Pork and Avocado Rice Noodle Soup is something which I have loved my whole life.

Add to boiling water until noodles are soft and pork is cooked. Cooksnaps Did you make this recipe? Share a picture of your creation!

To get started with this particular recipe, we must first prepare a few components. You can have pork and avocado rice noodle soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pork and Avocado Rice Noodle Soup:

  1. Take 1 of Avocado.
  2. Prepare 1 clove of Garlic.
  3. Make ready 2 of Green Onions.
  4. Take 1 tsp of Sirracha.
  5. Get 2 tbsp of Ponzu.
  6. Prepare 3 tbsp of Soy Sauce.
  7. Prepare 1 tbsp of Miso Paste.
  8. Take 3 cup of water.
  9. Get 1 of vegetable bouillon cube.
  10. Make ready of rice noodles.
  11. Take 1 packages of Pork (thinly sliced).
  12. Prepare 1 cup of boiling water.

Add ginger, soy sauce, green shallots, avocado, coriander and sweet chilli sauce. Simply season the pork chops with chili powder and brown them in a skillet, then add cream of mushroom soup, milk and ranch salad dressing mix. While the pork is cooking, so is the rice accompaniment made with Southwest corn and fresh cilantro. While noodles soak, cut tenderloin in half lengthwise.

Steps to make Pork and Avocado Rice Noodle Soup:

  1. Mix all in a bowl into a paste.
  2. Boil.
  3. Add to boiling water until noodles are soft and pork is cooked.
  4. Slowly add bowl of all other ingredients to pot and simmer for 5 minutes.

Cut each strip into thin slices. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles. Instructions Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter).

So that is going to wrap it up with this exceptional food pork and avocado rice noodle soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


Ingredients

  • 3 Avocados , ripened
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Garlic , minced
  • 1/2 cup Onion , chopped
  • 5-6 cups Vegetable stock
  • 1/2 cup Coriander (Dhania) Leaves , chopped
  • 5-6 Pickled Jalapenos , pickled or 2 long green chillies
  • 2-3 tablespoons Sour cream
  • Corn flour tortilla , as needed
  • 1/2 tablespoon Lemon juice
  • Salt , to taste
  • 1/2 teaspoon Whole Black Peppercorns , crushed as needed For Pickled Onion Topping
  • 1 Onion , cut into rings
  • 4 tablespoons White vinegar
  • 2 teaspoons Sugar
  • 1 pinch Salt

Chocolate and honey pots with avocado ice-cream

Chocolate and honey pots with avocado ice-cream Photograph: Yuki Sugiura for the Guardian

Avocado adds a velvety edge to ice-cream, and pairs incredibly well with chocolate.
David Everitt-Matthias, Le Champignon Sauvage

Serves 4
375ml milk
250ml double cream
2 egg yolks
125g caster sugar
350g avocado flesh
Juice and zest of 1 lime
Juice of ½ lemon
10g dark rum

For the ganache
250ml double cream
25g honey
400g milk chocolate, finely chopped
50g butter, softened

1 Pour the milk and cream into a heavy-based saucepan and bring gently to the boil.

2 Meanwhile, whisk the egg yolks and sugar together. Add half the milk mix, whisking to combine, then pour it back into the pan with the rest of the milk mixture.

3 Cook over a low heat, stirring constantly, until the mixture coats the back of a spoon, then take off the heat and leave to cool.

4 Whizz the avocado, lime and lemon juices and rum in a blender until smooth. Pour in the custard and whizz again. Pass through a sieve to remove lumps. Churn in an ice-cream machine, or put into a plastic container and freeze for 4 hours, stirring every hour or so to break up the ice crystals. About 15 minutes before eating, transfer to the fridge.

5 To make the ganache, mix the cream and honey and bring to the boil. Pour this over the chocolate in three batches, mixing well after each addition. Cool for a few minutes then add the butter a bit at a time, beating well until well mixed. Pour into individual ramekins and chill in the fridge until set, about 4-6 hours. When ready to serve, grate some more chocolate over the top then add a scoop of avocado ice‑cream to each.


Chilled Cucumber Avocado Raita Soup Recipe

There may be nothing more tragic post-travel than losing photos so you’ll understand my devastation around the fact I can’t find any of.

There may be nothing more tragic post-travel than losing photos so you’ll understand my devastation around the fact I can’t find any of my snaps of my visit to Udaipur. Instead I decided to save the moment in edible form with this Chilled Cucumber Avocado Raita Soup recipe.

Udaipur was my favorite of all the towns I visited in Rajasthan, if only for the stunning sunrises and epic sunsets. I stayed in a lakeside haveli — which I would move in would life so permit — and that meant I woke every morning to birds fluttering, cows mooing, and people starting their day with a visit waterside.

And I’d have naan with loads of raita. So much raita I became that girl. I mean I love raita so much I could drink it — the spicy, cool, sweet cuts through the heat of an Indian morning like no other.

So, like a record on repeat, I made raita each and every day when I returned in some vain hope it’d take me back. And when the following summer came, I knew I’d want it chilled, in a soup, but California-fied with a good dose of avocado.

That’s how this Chilled Cucumber Avocado Raita Soup came about and came to be in Keys to the Kitchen. And though I have no plans to go back to India any time in the near future, I can thumb through my photos and daydream while sipping this Chilled Cucumber Avocado Raita Soup.