Awesome avos

2017-07-19 06:01
Chilled avocado soup.

Chilled avocado soup.

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THERE are plenty of avocados around at present — easy to prepare, nutritious, tasty and versatile.

The avocado tree is native to South America, but nearly 500 varieties are grown throughout the world. It is also known as the Alligator Pear or Midshipman’s butter.
Store at room temperature (in a paper bag or rolled up in newspaper) until ripe and then in the fridge for up to a week. You can also mash ripe avocado with lemon juice and freeze for up to four to five months. 500 g avocados equal two-and-a-half cups chopped or one-and-a-half pureed or mashed.

The avocado gets its name from ahuacatl, a Nahuatl word for “testicle”. In Guatemala, a ripe avocado half can accompany a hot dish so that the diner can spoon some avocado with each bite.

In other cuisines avocados are used as a fruit in dishes like pies, smoothies, and ice creams or sweetened and served with tropical fruits.

Because the fruit contains tannins it becomes bitter if cooked, so it’s best to serve cold, added to hot dishes right before service or just lightly sauteed or grilled.

Avocados, usually rejects, are used to make avocado oil, which has a high smoke point. Here are a few recipes to try using avocados.

Chilled avocado soup

Yields: 8 servings


2 cups buttermilk ?

2 cups avocado pulp

2 ripe avocados ?

1 cucumber, peeled and chopped

2 tablespoons white onion, diced

1 lime zest and juice ?

1 teaspoon salt ?

1 teaspoon white pepper ?

2 cups milk ?

1 cup water ?

2 tablespoons jalapeño sauce ?

Sour cream — for garnish


• Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper. With the blender running, add milk, water and hot sauce. Chill the soup. Serve garnished with a dollop of sour cream and a little lime zest.

— The Great Hot Sauce Book by Jennifer Trainer Thompson.

Glazed balsamic chicken


4 boneless skinless chicken breasts

¾ cup balsamic vinegar

¼ cup honey

3 garlic cloves, minced

2 tablespoons olive oil

2 teaspoons Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

4 slices mozzarella cheese

2 avocados, diced

3 Roma tomatoes, diced
(any tomato will work)

¼ cup fresh chopped basil

Salt and pepper

Balsamic vinegar for drizzling (optional)


• In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.

• Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

• Heat the grill to medium-high heat. Grill the chicken on each side for about six minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.


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