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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.

    http://www.foodandwine.com/recipes/bl...

    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?
            http://www.marthastewart.com/907487/m...

            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.