Our best avocado soup recipes - 2 recipes
Chef Tips and Tricks
VIDEO: Tropical Salmon Sushi Cups
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
Top rated Avocado soup recipes
All Raw Soup
By ychinomad
Wash all the ingredients very well
- Ripe tomato
- Green leaves / lettuce
- Sweet potatoe
- Beets
- Red and green peppers
- Lentail sprouts
- Avocado
- Cilantro
- Almonds
- Yeast flakes and dry herbs
- Lemon (yellow) juice
- Sea Salt
Southwestern Creamy Pureed Black Bean Soup
By jmsbrdly
This recipe was adapted from my basic black bean soup
- 1/2 cup coarse chopped red onion
- 1/2 cup coarse chopped yellow onion
- 2 tablespoons nut or other oil
- 8 minced garlic cloves
- 3 tablespoons chili powder
- 1 tablespoon chipolte powder
- 2 tablespoons dark cocoa powder
- 1 tablespoon ground cumin
- 1/2 cup coarse chopped celery
- 1/2 cup coarse chopped carrot
- 1 cup coarse chopped Anaheim chili peppers
- 3 minced red jalapeno peppers
- 2 minced poblao peppers
- 2 minced habanero peppers
- 6 to 8 cups chicken or vegetable broth
- 5 cups cooked dry black beans
- 2 pounds coarse chopped plum tomatoes
- 1-1/2 pounds coarse chopped tomatillos
- 1/2 cup coarse chopped flat leaf parsley
- 1/2 cup coarse chopped cilantro
- 1 tablespoon dried Mexican oregano
- 3 cups heavy cream or half and half
- Coarse kosher or sea salt
- Fresh ground black pepper
- Thin avocado slices
- Chopped cilantro
- Shredded Monterey jack cheese
- Sour cream or plain yogurt
- Crumbled tortilla chips
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