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Do you have a tried 'n' true recipe for avocado (or other) pareve cold soup?

Easy please ... and not sweet. Thanks.

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  1. I don't care for Avocados, but have used this recipe for Gazpacho made in a blender which may be garnished with avocado.


    1. This is one of our favorite summer soups because it tastes good either hot ‚Äčor cold. I generally serve it warm Friday night, and then we eat it cold all day Shabbos. It may need additional salt when it's cold.

      Quantity and proportion of vegetables is approximate.

      First I prepare about 4 to 6 leeks, washed and sliced up. In a large pot, let them start to saute in oil - either regular vegetable oil, or light olive oil, not to caramelize, just to start getting a little soft and warm for 2 or 3 minutes.

      Wash and cut up about 5 or 6 medium size zucchini. I don't peel them, just scrub very clean. Add to the leeks and combine them.

      Add enough water that the leeks and zucchini are covered, plus an additional inch or so of water. Add soup powder (I like the Osem pareve consomme with no MSG, but use what you like) and salt and pepper, if you like pepper. Let simmer until the vegetables are soft, about 15 or 20 minutes.

      Clean a bunch of watercress. Remove the tough stems (otherwise the stems get tangled later when blending). When the soup is finished cooking add about 3/4 of the watercress leaves. Keep the remainder of the watercress to add to the soup as a garnish just before serving. Watercress seems to lose its bite once it's heated in the soup, which is why I add some fresh to each bowl, for the pepperiness and color.

      Process the soup with an immersion blender. I try not to make it too smooth, so I stop when it still has a little texture.

      I make it in my pareve pot. If you're having dairy, grated parmesan on top is wonderful

      1. Here is another lovely, easy gazpacho. It tastes best when prepared the day before so the flavors have time meld, and again, it is delicious garnished with avocado: http://thepioneerwoman.com/cooking/20...

        (Personally, I don't like cold, creamy soups--they remind me too much of smoothies! I prefer a thinner soup and then a creamy garnish like avocado or Greek yogurt)

        1. We like pea and avocado soup with mint. It has a base of veg broth and coconut milk.
          Everything gets put in the blender with optional garlic.

          1. I wouldn't cook avocado soup. Make it in a blender. Here an easy one from Martha Stewart?

            5 Replies
            1. re: zackly

              Have you tried this one? How did you keep it from turning brown?
              It sounds really good.

              1. re: almond tree

                You'd need a Shabbos-mode blender to make this recipe Fri., serve Sat. ;-)

                1. re: AdinaA

                  Well, I'm actually thinking about serving it Friday night ... but I still want it to be green, not brown.

                  1. re: almond tree

                    I've never run a formal experiment (and if you do I hope you'll post the data here) but a piece of peeled, raw (no lemon juice) avocado certainly stays green for an hour, and turns brown overnight. What I don't know is how much longer than an hour raw, naked avocado can be trusted.

              2. re: zackly

                I tried it this past Friday. Very unusual, good and refreshing. Thank you.
                Although I made it 4-5 hours before eating, it did not turn brown at all.
                The only adjustment I'd make would be to reduce the salt.
                Would be great for Pesach.

              3. I make a summer fruit soup we like a lot:

                Fruit Soup

                1 can or jar cherries
                1 can pineapple chunks
                1 c. sugar
                water and/or orange juice

                Dice all fresh fruit except strawberries and blueberries. Slice the strawberries, leave the blueberries whole. Add the cherries and pineapple, including the juice. Add the sugar and water/OJ; cook for an hour.
                For a thicker soup, divide, puree half, and add back the unpureed half.

                Note: The amounts of what you put in is up to you, and depends on the size of the fruit, the size of the pot, how much you want to make, how sweet you want it, how thick or thin you want it, and obviously, what you like. I fill a 6 quart pot pretty full up when I make it.

                EDIT: Oops . . . just noticed you didn't want sweet. Well, maybe someone else will.

                1. Hungarian sour cherry soup is delicious and can be made pareve. For example: http://www.centropa.org/recipes/jayne...

                  1 Reply
                  1. re: DeisCane

                    My Hungarian mother used to make cherry soup, but only during the short period when fresh sour cherries were available. First the cherries were cooked with sugar and water until the cherries were soft.

                    To make the soup pareve she'd beat an egg, and then slowly, slowly add the hot soup liquid, a little at a time, beating furiously so the egg wouldn't curdle (I think it's called tempering).
                    The resulting soup, served cold, was "creamy" and delicious.

                  2. Mango ginger soup with coconut milk. It's a smoothie in a bowl. Not what Almond Tree is asking for. But, hey, it's summer. And lots of the best summer first courses are fruit soups.

                    Recipe is shockingly simple - No cook. No chop. No peel. No added sugar.

                    Thaw a bag of Trader Joe's (or other) frozen mango chunks. Throw in blender with 1/3 can of coconut milk. Add ginger (I use Christopher Ranch minced, comes in small jars, but can use powdered) to taste.


                    1 Reply
                    1. re: AdinaA

                      Not what I'm looking for in a soup, but perfect frozen dessert inspiration! I wanted to make a sherbet, but wasn't sure which kind. I have fresh mango, fresh ginger and a can of coconut milk ... hooray!
                      Still have to figure out the soup, though. Great suggestions from everyone :).

                    2. This is simply amazing when served cold. Just skip the lemon whipped cream. It's nice but the soup is still stunning without it. Also, I only used 2 lbs of frozen peas and it served 10. I did not alter any of the other measurements.


                      3 Replies
                      1. re: CloggieGirl

                        I've made soup like that, using frozen peas, but with onions instead of the shallots, and without the mint, though I think I will use mint next time. I agree, it is amazing.

                        1. re: helou

                          Yeah, I've made it with onion and pareve "chicken" bouillon and it was just as delicious. The mint really kicks up the sense that you are eating the best of springtime in a bowl.

                        2. re: CloggieGirl

                          On Friday morning I found that the avocado I had was past its prime & the ones at the makolet were rock hard, so I ended up making a variation on this cold pea soup recipe. I used olive oil instead of butter & basil instead of mint, & omitted the lemon whipped cream, as suggested. Quite good. The leftovers were even better, mixed with a little soft goat cheese.

                        3. Parve, cold, savory is tough. Gazpacho works. and fruit. But savory cold soups tend to depend on either yogurt/cream or chicken broth.

                          Still, Cold soup is such a good idea that I'm saving this thread.

                          4 Replies
                          1. re: AdinaA

                            Don't forget borscht! Beets have enough flavor that you don't need meat broth or dairy IMO.

                            1. re: almond tree

                              I make a butternut squash soup:
                              One large onion quartered and sliced
                              One large leek , cut lengthwise, and chopped into 1/2" pieces.
                              1 tbl. of Olive or vegetable oil
                              1 tsp. salt.
                              1/2 tsp black pepper
                              1-2 lb butternut squash peeled and cut into 1 inch squares.
                              1&1/2 quarts of pareve vegetable stock
                              1/2 cup of instant potato flakes.
                              Sweat onions and leek with oil in a pan, 5 to 7 minutes
                              add Squash and cook 3 minutes more.
                              Add stock, salt and pepper and gently boil for 45 minutes.
                              When squash breaks down easily with a fork, turn off heat. Stir in potato flakes and allow to cool for at least 1 hour. Use an immersion blender or a regular blender in small batches to puree soup. (Be careful with hot soup in a blender)
                              Chill and serve with a crouton on top.
                              If it is a dairy meal, you can blend in 1/2 cup of heavy cream, or place a dollop of sour on top and/or use some parmesean/garlic croutons.
                              This soup can also be served warm, if desired.

                              1. re: PHREDDY

                                Toasted pumpkin seeds make a great "crouton" for this soup. Also, chunks of pear cooked in the soup give it an interesting, rich flavor.

                            2. re: AdinaA

                              Not really; coconut milk and veg stock make a great base for cold soup.

                            3. I literally just saw this made on a show called "Let's Dish." It seems to fit the bill . . . served cold, savory, not sweet, and has avocado in it. I have not made it (obviously, since I saw it no more than 10 minutes ago), so I have no idea if it's good or not. It's not my cup of tea, actually, but maybe it's yours.


                              Here are two more from the website of the same show:



                              1 Reply
                              1. re: queenscook

                                Thanks for the links. I do like the sound of the first one, avocado with spinach and herbs, a lot. I think I'd cut down on the variety of herbs, though - cilantro AND tarragon AND basil AND dill sound a bit overwhelming.

                              2. Thanks for all the suggestions. I'm going to have fun experimenting with them.
                                As I shared upthread, I ended up making a green pea/basil soup for Friday night. Shabbos day I went out for lunch and my hostess served a delicious gazpacho.
                                Ah, summer!

                                1. I saw this and thought of this thread: http://www.bonappetit.com/recipe/gree...

                                  It's a green gazpacho made with Greek yogurt, tomatillos, bread and jalapenos. A little different, but looks interesting!

                                  1. A good parve cold soup is a White Gazpacho, called Ajo Blanco, made from almonds. The soup traditionally contains no dairy at all (it's emulsified with bread, olive oil, and very cold water), so avoid recipes calling for yogurt, obviously. The dish is inherently parve.

                                    3 Replies
                                    1. re: tractarian

                                      Sounds interesting. Do you have a recipe you like?
                                      I've already experimented with a few of the suggestions on this thread -- it seems to have become my summer project.

                                      1. re: almond tree

                                        Can you report back on your results? Any standout recipes so far?

                                        1. re: DevorahL

                                          Yes, one great, unusual avocado soup. See my post July 13.

                                    2. I have never been a big fan of avocadoes. The only one I tried is a dip.

                                      one garlic glove
                                      olive oil

                                      mix them together, becomes nice dip with lemon/garlic flavor. Otherwise avocado is good just by itself. I don't believe in mixing them in salads.

                                      Here is a good article that covers basically everything people usually don't know about avocados but should.


                                      May be this is why usually recipes with avocados aren't really good.

                                      1 Reply
                                      1. re: foodisto

                                        I don't understand your last line; why wouldn't recipes with avocados be good just because avocados have health benefits?