Chilled Chipotle Avocado Soup
When you think of soup you typically think warm and comforting, but here’s a twist on soup that’s perfect in warm weather. Our Chilled Avocado Soup is light, refreshing and bursting with flavor. Best of all, no cooking is required. Just blend our chicken bone broth with avocado, jalapeño peppers, chipotle peppers, and a few other fresh ingredients and it's ready to serve. The avocado also delivers fiber, healthy fats and vitamin C.
Ingredients
4 ripe avocado, pitted and peeled (no need to cut up since they're going right into the blender)
2 jalapeño pepper, cut in half and seeded (if you like more heat leave some seeds in)
2 cloves garlic, peeled
3 cups Vegetable or Chicken Bone Broth
2 tablespoons lime juice
2 canned chipotle peppers in adobo sauce
0.25 cup chopped fresh cilantro
0.5 cup fresh whole kernel corn or thawed frozen corn
0.5 cup coarsely chopped peeled deveined cooked shrimp
2 jalapeño pepper, cut in half and seeded (if you like more heat leave some seeds in)
2 cloves garlic, peeled
3 cups Vegetable or Chicken Bone Broth
2 tablespoons lime juice
2 canned chipotle peppers in adobo sauce
0.25 cup chopped fresh cilantro
0.5 cup fresh whole kernel corn or thawed frozen corn
0.5 cup coarsely chopped peeled deveined cooked shrimp
Instructions
Place the avocado, jalapeño peppers, garlic, broth and lime juice into a blender. Cover and blend until the mixture is smooth. Season to taste. Divide the avocado mixture among 4 bowls.
Place the chipotle peppers into a medium bowl. Mash with a fork. Spoon the mashed peppers over the avocado mixture. Top with the cilantro, corn and shrimp.
Place the chipotle peppers into a medium bowl. Mash with a fork. Spoon the mashed peppers over the avocado mixture. Top with the cilantro, corn and shrimp.
Chilled Chipotle Avocado Soup
When you think of soup you typically think warm and comforting, but here’s a twist on soup that’s perfect in warm weather. Our Chilled Avocado Soup is light, refreshing and bursti...
Directions
Print
Place the avocado, jalapeño peppers, garlic, broth and lime juice into a blender. Cover and blend until the mixture is smooth. Season to taste. Divide the avocado mixture among 4 bowls.
Place the chipotle peppers into a medium bowl. Mash with a fork. Spoon the mashed peppers over the avocado mixture. Top with the cilantro, corn and shrimp.
Ingredients
4 ripe avocado, pitted and peeled (no need to cut up since they're going right into the blender)
2 jalapeño pepper, cut in half and seeded (if you like more heat leave some seeds in)
2 cloves garlic, peeled
3 cups Vegetable or Chicken Bone Broth
2 tablespoons lime juice
2 canned chipotle peppers in adobo sauce
0.25 cup chopped fresh cilantro
0.5 cup fresh whole kernel corn or thawed frozen corn
0.5 cup coarsely chopped peeled deveined cooked shrimp
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