Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Chilled Avocado Soup (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Avocado is one of my all time favorite things to eat. Many people don't realize that the avocado, like the tomato is a fruit. Maybe that explains why summer is the very best time get fresh, California avocados. In addition to eating avocado as guacamole, or as a side with burgers, salads, and the like, I am always on the lookout for a new way to enjoy one of my favorite summertime treats. This version of chilled avocado soup uses avocado, chicken broth, cream, and coriander to create a rich, creamy soup that is served chilled, and which makes for a perfect dish for dinner on a warm summer evening.

    Ingredients:
    3 Hass avocados, peeled and pitted
    1 tomato, peeled, seeded and diced
    1 tablespoon shallots, chopped
    1 tablespoon olive oil
    2 cups chicken stock
    1 cup heavy cream
    salt and pepper to taste
    ¼ teaspoon ground coriander, to taste
    ½ cup chopped cilantro, as garnish
    ½ cup Cotija cheese, crumbled as garnish
    4 limes, sliced



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Pureé 2 avocados in a blender or food processor until smooth. Reserve 1 avocado, sliced.

    Sauteé chopped shallots in olive oil until clear. Pour into a large mixing bowl and allow to cool.

    In the large mixing bowl, whisk together avocado, chicken stock, cream and shallots until smooth.

    Stir in salt, pepper and corriander to taste.

    Chill for 30 minutes. Serve chilled in cold bowls.

    Garnish with diced tomato, avocado slices, Cotija cheese, chopped cilantro, and lime, as desired.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    1 - 2 large onions, chopped
    1 tablespoon oil
    2 cloves minced garlic
    1 4-oz can chopped green chilis (Old El Paso brabd is gluten-free)
    1 teaspoon salt
    1 teaspoon pepper
    ½ teaspoon ground cumin
    ¼ teaspoon cayenne
    ¼ teaspoon ground cloves
    2 cans gluten-free chicken broth
    3 - 4 cans great northern beans (Green Giant is a good brand)
    Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
    Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and...

    Jefferson Adams
    Chilaquiles is one of my all-time favorite Mexican dishes. Typically featured at breakfast or brunch, chilaquiles, like enchiladas, can be made with either red or green sauce, and can be garnished in a variety of ways. Anyone who likes enchiladas will likely take a shine to chilaquiles.
    This recipe features chilaquiles in a red sauce. It comes together quickly and will be a big hit with any lovers of Mexican food.
    Ingredients:
    1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
    1½ to 2 cups gluten-free red chile enchilada sauce (I use Hatch brand)
    Corn oil
    Salt
    Garnishes:
    Cotija cheese or queso fresco
    Crema ...

    Jefferson Adams
    Celiac.com 05/08/2014 - I love enchiladas, and I love soup, so this recipe was a natural.
    This soup is best done in a CrockPot or other type of slow cooker. Just toss the ingredients into the pot in the morning, turn it on, and come back around dinner time for rich, delicious chicken enchilada soup.
    Ingredients:
    2 pounds chicken thighs and legs 1 can whole kernel corn, drained (15 ounces) 1 can diced tomatoes including juice (14.5 ounces) 1 can pinto beans (15 ounces) 1 quart chicken broth 1 can gluten-free enchilada sauce (10 ounces) 1 can diced green chiles (4 ounces) 1 yellow onion, chopped ¼ cup chopped fresh cilantro, as desired ...

    Melissa Reed
    Celiac.com 07/29/2014 - Try this delicious marinade with Cilantro and Lime at home with Mahi Mahi, Salmon or your favorite meat! This marinade even taste good on roasted fresh veggies.
    To make the marinade you need:
    ½ Cup Lime Juice ¼ Cup Cilantro Fresh (plus some for garnish optional) 2-3 Garlic Cloves Chopped 3-5 Tbs. Olive Oil Sea Salt and White Pepper Fish or Meat Directions:
    In a bowl combine the lime juice, cilantro, garlic, oil, sea salt and pepper. Brush over your selected fish or meat and let sit 15-30 minutes in refrigerator. Preheat your oven, broiler or grill and cook your marinated fish or meat until done. Serve with f...