The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Chilled Avocado and Red Quinoa Soup

  1. In a food processor, pulse one quart of stock, the avocados and the lemon juice until it reaches a smooth consistency.
  2. Pour into large mixing bowl and stir in cream and remaining stock. Mix well and chill until ready to serve.
  3. Add salt and white pepper to taste, and mix in red quinoa before serving. Garnish with fresh chives. As is, this recipe is vegetarian; those who eat seafood may want to try adding crabmeat for a twist, as pictured.


Note: This recipe makes enough for foodservice or entertaining. Cut down the recipe for home use!

Banner Image: 
IH ChilledAvocadoRedQuinoa.gif
Grain: 
Quinoa [1]
Ingredients: 

1  ¾ quarts chicken or vegetable stock

8 avocados, peeled & pitted

2 tablespoons lemon juice

5 cups light cream

1 teaspoon Tabasco

salt and white pepper to taste

6 cups red quinoa, cooked (about 1 lb. dry)

fresh chives for garnish

Yield: 
20 servings
Nutrition: 
Calories: 330, Total Fat: 25g, Saturated Fat: 8g, Sodium: 100mg, Carbohydrate: 24g, Fiber: 7g, Total Sugars: 3g (Added Sugar: 0g), Protein: 7g
Author: 

Recipe and photo courtesy of InHarvest [2].

Recipe tags: 
Quick & Easy
Course: 
Soups & Appetizers
Dietary choice: 
Vegetarian Gluten-free
Rating: 
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Description: 

This refreshing summer soup mixes two great Latin flavors: avocados and quinoa.

Serving Size: 
1 cup

Source URL: https://wholegrainscouncil.org/recipes/chilled-avocado-and-red-quinoa-soup

Links
[1] https://wholegrainscouncil.org/grain/quinoa
[2] http://www.indianharvest.com