Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette

Introduction

History

This recipe is a modern twist on traditional chilled avocado soup, which has been enjoyed in various cultures for centuries. Avocados are native to Central and South America, where they have been used in cooking for thousands of years. The addition of the Smoked Paprika Tomato Vinaigrette adds a unique and contemporary touch to this classic dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe avocados for the best flavor and texture.

- Adjust the amount of jalapeño pepper to suit your spice preference.

- For a smoother soup, strain the mixture before serving.

- Chill the soup for at least an hour before serving to enhance the flavors.

Serving Suggestions

Serve Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette as a starter for a summer dinner party or enjoy it as a light lunch on a hot day. Pair it with a crisp green salad or crusty bread for a complete meal.

Cooking Techniques

Blending the ingredients in a food processor creates a smooth and creamy texture for the soup. Straining the mixture before serving can result in an even smoother consistency.

Ingredient Substitutions

Substitute Greek yogurt for crème fraîche for a lighter version of the soup.

- Use lime juice instead of lemon for a slightly different citrus flavor.

- Replace the jalapeño pepper with a milder chili pepper if desired.

Make Ahead Tips

Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette can be made ahead of time and stored in the refrigerator for up to 24 hours. Keep the vinaigrette separate until ready to serve to prevent the avocado from browning.

Presentation Ideas

Garnish each serving of soup with a drizzle of the Smoked Paprika Tomato Vinaigrette and colorful tomato halves for a beautiful presentation. Serve the soup in chilled bowls for an extra refreshing touch.

Pairing Recommendations

Pair Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette with a crisp white wine such as Sauvignon Blanc or a light beer like a pilsner. For a non-alcoholic option, try serving it with a sparkling water infused with fresh citrus slices.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally until heated through. Do not boil the soup as it may affect the texture.

Nutrition Information

Calories per serving

Each serving of Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette contains approximately 250 calories.

Carbohydrates

Each serving of Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette contains approximately 10 grams of carbohydrates.

Fats

Each serving of Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette contains approximately 20 grams of fats.

Proteins

Each serving of Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette contains approximately 2 grams of proteins.

Vitamins and minerals

Avocados are a rich source of vitamins and minerals, including vitamin K, vitamin C, vitamin E, and potassium. The addition of tomatoes in the vinaigrette provides additional vitamins A and C.

Alergens

This recipe contains dairy (crème fraîche) and tree nuts (avocado). It may not be suitable for individuals with dairy or nut allergies.

Summary

Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette is a rich source of healthy fats, vitamins, and minerals. It is a satisfying and nutritious dish that can be enjoyed as a light meal or appetizer.

Summary

Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette is a delicious and nutritious dish that is perfect for summer. The creamy avocado base is complemented by the smoky and tangy flavors of the vinaigrette, creating a refreshing and satisfying soup that is sure to impress your guests. Enjoy this flavorful dish as a light meal or appetizer on a hot day.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette. It was a hot summer day, much like today, and I was visiting my dear friend Maria in Spain. Maria was an incredible cook, and she always seemed to effortlessly whip up the most delicious dishes with ingredients I had never even heard of before.

That day, Maria invited me into her kitchen to help her prepare a special lunch for us. As we chopped, diced, and stirred, she shared stories of her travels and the recipes she had collected along the way. I was in awe of her culinary skills and her passion for food.

As we sat down to enjoy our meal, Maria brought out a bowl of the most vibrant green soup I had ever seen. She explained that it was a Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette, a recipe she had learned from a chef in Barcelona.

The first spoonful was a revelation. The creamy avocado was perfectly balanced with the smoky paprika and tangy tomato vinaigrette. It was a symphony of flavors that danced on my taste buds.

I knew then and there that I had to learn how to make this soup myself. Maria graciously shared the recipe with me, and I made sure to write it down in my trusty recipe notebook.

When I returned home from my trip, I couldn't wait to recreate the Chilled Avocado Soup for my family. I gathered the ingredients - ripe avocados, tomatoes, smoked paprika, garlic, onion, and a splash of sherry vinegar - and got to work in my own kitchen.

The process of making the soup was a labor of love. I carefully peeled and diced the avocados, sautéed the onions and garlic until they were golden brown, and blended everything together until it was smooth and velvety.

Finally, I poured the soup into bowls and drizzled the Smoked Paprika Tomato Vinaigrette on top. The vibrant colors of green and red created a beautiful contrast that was almost too pretty to eat.

But eat we did, and my family's reaction was nothing short of ecstatic. They couldn't believe that I had managed to recreate such a complex and delicious dish. It quickly became a favorite in our household, especially during the hot summer months.

Over the years, I have made the Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette countless times, each batch just as delicious as the last. I have shared the recipe with friends, family, and even strangers who have become enamored with its unique flavors.

As I reflect on that fateful day in Maria's kitchen, I am reminded of the power of food to bring people together and create lasting memories. The Chilled Avocado Soup with Smoked Paprika Tomato Vinaigrette will always hold a special place in my heart, a reminder of the day I discovered a new recipe that has brought joy and satisfaction to so many. And for that, I am forever grateful.

Categories

| Avocado Soup Recipes | Crème Fraîche Recipes | Hass Avocado Recipes | Jalapeno Pepper Recipes |

Recipes with the same ingredients