Chilled Walnut and Avocado Soup
This recipe is really special and the perfect idea if you are having a party. One of the most attractive things about chilled soups is you can make them in advance, which means you will be able to concentrate on finishing off the main dish instead of having to cook the appetizer, main dish, dessert and focus on your dinner guests all at the same time. Shop for firm avocados and let them ripen at room temperature for a few days. When the avocado feels soft and you can press the end in easily then it is ripe.
This soup serves 4 to 6; that means 4 if you serve it in bowls or 6 if you serve it in little glasses like in the photos. Whether the weather is hot and you want to enjoy something refreshing or you are having guests over and you want to stun them with your fabulous culinary skills, this recipe is ideal. Nobody needs to know how easy the recipe is, or that there is no cooking involved. This soup looks appetizing because of its light green color, and the taste really is amazing.
As well as the creamy avocados this soup features walnuts, and you will find the nuttiness of those complements the nutty flavor that avocados offer. The buttermilk adds a wonderful tang and introduces a creamy element, and the dill adds freshness, brightening up the overall flavor. Once you have made this once you are sure to want to make it again. If you wish to swap the cucumber and dill weed garnish for some diced avocado, do that, but douse the avocado in lemon or lime juice first, else it will oxidize and go brown.
- 2 ripe avocados
- ½ diced white onion
- 1 tablespoon red wine vinegar
- ⅓ cup walnut halves
- 2 cups buttermilk
- 1 cup water
- ⅓ cup fresh dill sprigs
- 1 teaspoon salt
- Cucumber slices and dill weed, for garnish
- Cut each avocado in half and discard the pits.
- Scoop the avocado flesh into the blender.
- Saute the onion then, add the onion, vinegar, walnuts, buttermilk, water and salt.
- Puree until smooth.
- Chill the soup for at least an hour or until it is very cold.
- Give it a stir then divide between 6 chilled glasses and garnish with cucumber slices and dill weed.
This is one of the most sophisticated soup recipes, but it is really simple. All you need to do is puree the ingredients and chill the soup until required, so really it could not be simpler. Use perfectly ripe avocados to make this. Those are the ones which feel soft but not squishy. To make the garnish, use a mandolin to cut lengthwise thin cucumber slices, then roll them loosely and thread on to bamboo skewer halves, tucking some dill weed down the middle so it looks like the photo. Nobody will forget this soup in a hurry because the flavor is so good.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358586 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90950 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52606 Views)
- Crockpot Corn Chowder (41065 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26483 Views)
- Grilled Corn Chowder with Bacon and Chive (23574 Views)