Best 3 Crema De Aguacate Cream Of Avocado Soup South America Recipes

**Indulge in the Creamy Delight of Crema de Aguacate: A Culinary Journey to South America**

Embark on a tantalizing culinary adventure with Crema de Aguacate, a delectable avocado soup deeply rooted in the vibrant culinary traditions of South America. This luscious soup captivates taste buds with its velvety texture and harmonious blend of flavors, showcasing the avocado's inherent creaminess and richness. Immerse yourself in variations of this delectable dish, each reflecting the diverse culinary heritage of countries like Colombia, Peru, and Chile, offering delightful nuances that will leave you craving more. From the classic Colombian version, featuring a vibrant green hue and a medley of herbs, to the Peruvian iteration, boasting the tangy zest of lime and the warmth of aji amarillo peppers, each recipe promises a unique symphony of flavors. Discover the charm of Chile's rendition, where creamy avocado meets the smokiness of roasted poblano peppers, creating a captivating smoky-sweet balance. Dive into the diverse world of Crema de Aguacate, and let your taste buds embark on an unforgettable culinary expedition through the vibrant flavors of South America.

Here are our top 3 tried and tested recipes!

CREMA DE AGUACATE -- CREAM OF AVOCADO SOUP (SOUTH AMERICA)

Crema De Aguacate -- Cream of Avocado Soup (South America) image

This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.

Provided by Sydney Mike

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chicken broth
1/2 cup half-and-half
1/2 tablespoon onion, grated
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon hot pepper sauce (or less, to taste)
1 large Hass avocado, ripe, firm
1/2 tablespoon fresh lemon juice
1 cup crouton (optional)

Steps:

In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.

COLD AVOCADO SOUP: SOPA DE AGUACATE

Cold Avocado Soup: Sopa De Aguacate image

Provided by Food Network

Time 2h15m

Yield about 8 cups

Number Of Ingredients 9

Ingredients

2 tablespoons finely chopped cilantro leaves
1 serrano chile, seeded and minced (wear rubber gloves)
1 cup fresh orange juice
1/2 teaspoon freshly grated orange zest
1/4 cup tequila
2 cups cold chicken broth
2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
Kosher salt and white pepper
Garnish: 2 cups chopped, peeled seeded watermelon (optional)

Steps:

In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
Chill soup, covered, 2 hours, or until cold.
Serve topped with watermelon.

CREAM OF AVOCADO SOUP

Cream of Avocado Soup image

Make and share this Cream of Avocado Soup recipe from Food.com.

Provided by Renata F.

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 avocados
1 tablespoon onion powder or 2 green onions, finely chopped
2 teaspoons garlic salt
6 cups 1% low-fat milk
1/2 teaspoon crushed red pepper flakes
2 tablespoons butter or 2 tablespoons margarine
1/2 cup monterey jack cheese, cut into half an inch cubes

Steps:

Cut avocadoes all around the seed,twist and remove giant seed.
Crush them with fork in bowl or with handy chopper til it's smooth.
In medium size pot melt butter and add chilli peppers along with garlic powder and onion powder. Stir about half of minute.
Put milk in and avocado paste. Whisk til totally smooth and heated thru.
Take off burner just before starting to bubble. Do not boil.
For last step, add the cheese pieces and serve.

Tips:

Select ripe avocados: Use avocados that are ripe but not overripe. Ripe avocados will have a dark green or almost black skin and will yield to gentle pressure.
Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic vegetables and herbs.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a slight crunch.
Season to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.
Serve immediately: Cream of avocado soup is best served immediately. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days.

Conclusion:

Cream of avocado soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of vegetables. This soup is easy to make and can be tailored to your own taste preferences. Whether you like it creamy, chunky, spicy, or mild, there is a cream of avocado soup recipe out there for you. So next time you are looking for a new soup to try, give cream of avocado soup a try. You won't be disappointed!