1 Avocado from Mexico
7 large, ripe plum tomatoes, diced
1 quart vegetable/chicken stock
1 cup heavy cream
1 large onion, diced

1 tsp dry oregano
1 tbsp chopped garlic
5 fresh basil leaves
Salt/pepper to taste

Heat a 3 quart soup pot to medium-high heat 3 minutes. When hot, add oil, sauté tomatoes and garlic for 3-5 minutes. Add pinch of salt and pepper, oregano, and basil. Cook another 5 minutes. Add stock and cook for 12-15 minutes until all ingredients are soft and well blended. Optional: Remove soup from stove top and stir in heavy cream. Blend using a hand or countertop blender. Be very careful to allow soup to cool for 10 minutes before blending.

For avocado garnish:
Cut Avocado length-wise and twist the two sides in the palm of your handsto separate the two sides. Remove the pit, scoop out avocado with a spoon, and cut into small pieces. Add as a garnish on top of the soup. For additional presentation and flavor, add a dollop of sour cream.

Serves

4-8

Ingredients

3 tablespoons olive oil
1-1/2 cups peeled and diced  sweet potatoes
1 cup chopped celery
¾ cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
2-1/2 cups shredded or chopped cooked chicken (about 1 pound)
2 cups diced tomatillos
3 cups crisp tortillas cut in narrow strips (recipe follows)
2 fully ripened Avocados from Mexico, halved, pitted and diced
½ cup chopped cilantro
Ground black pepper to taste

Instructions

-In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth, chicken and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
-Just before ready to serve, stir in 1 cup of the tortilla strips along with the Avocado and cilantro. Season with pepper, if desired. 
-Serve in bowls topped with remaining 2 cups tortilla strips and sour cream, if desired. Yields about 10 cups.
 

Crispy Tortilla Strips
-Heat oven to 350°F. Cut 3 (12-inch) flour tortillas into 3/8-inch strips; cut strips into 2 inch pieces and toss with 1 tablespoon oil. 
-Spread out on rimmed baking sheet; bake until crisp, about 7 minutes, tossing occasionally. Yields 8 servings (about 3 cups).

Serves

4

Ingredients

2 tablespoons olive oil
1 large onion, trimmed and sliced
3 cloves garlic, smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground chile powder
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 pound boneless, skinless chicken breast halves
1 can (14.5 ounces) low-sodium tomato sauce
1/2 of a firm, ripe avocado
1/2 cup shredded Monterey Jack or pepper-Jack cheese
4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note

Instructions

In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.

Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.

Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.

Note: Instead of tortilla strips, crush a few tortilla chips over top of soup.

Serves

4 people

2 ripe Hass avocados
1 1/2 cups reduced-fat buttermilk and
1 1/2 cups chicken or vegetable broth
1 seeded jalapeño pepper

1/4 cup fresh cilantro leaves
1 tsp ground cumin
1/2 tsp salt

Instructions

In a food processor or blender, process the above ingredients until smooth. Serve in chilled bowls with hot-pepper sauce, if desired.

Serves

8

Ingredients

1 24-oz. jar medium tomato salsa
1 15.5-oz. can pinto beans, drained and rinsed
1 12-oz. pkg. crumbled soy “meat”
2 cups fresh or frozen corn kernels
1 1/2 cups frozen lima beans
1/4 cup chili powder, or to taste
1/2 tsp. hot pepper sauce, or to taste
1/4 tsp. ground black pepper
1 ripe avocado, diced, for garnish
1 cup chopped red onions, for garnish

Instructions

Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours. Season to taste with salt and pepper.
Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

Serves

6

Ingredients

1 1/2 pounds ground beef, ground pork, bulk pork sausage, uncooked ground turkey or uncooked bulk turkey sausage
2 14-ounce cans reduced-sodium beef broth or chicken broth
1 16-ounce jar chunky salsa
1 15-ounce can black beans, rinsed and drained
1 15-ounce can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with onions and peppers
1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
Tortilla chips or corn bread (optional)

Instructions

In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3 1/2 to 4 hours.
Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings.

*Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Serves

6

Ingredients

2 cans (14.5 oz each) fat free reduced sodium chicken broth
2 large Mexican Haas Avocados, diced
1 can (13 oz) unsweetened light coconut milk
1/2 cup low fat plain yogurt
1 Tbsp lime juice
1 tsp green curry paste
1 large clove garlic, pressed
1 green onion, minced
2 Tbsp snipped cilantro garnish
lime zest
pumpkin seeds

Instructions

Process all ingredients in a blender till smooth. (Best done in 2 batches)
Chill covered till cold, at least 1 hour.
At serving time garnish each serving with lime zest and pumpkin seeds.

Serves

4 cups

Ingredients

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot, chopped
2 tablespoons plain yogurt
2 tablespoons fresh mint, plus 1 sprig
4 teaspoons fresh lime juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 radish, chopped

Instructions

Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth. Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves.

Serves

4

Ingredients

1 bottle (32-ounce) spicy cocktail vegetable juice
2 large tomatoes, seeded and coarsely chopped
2 medium avocados, seeded, peeled, and cut into 3/4-inch pieces
1 large celery stalk, thinly sliced
1 medium yellow pepper, cut into 1/2-inch pieces
1 medium cucumber, seeded and cut into 1/2-inch pieces
1/2 bunch radishes, finely chopped
1 can (16-ounce) Great Northern beans, drained
1/4 cup red wine vinegar
1 teaspoon salt
1 1/2 teaspoons fresh cilantro, chopped, (or 1/2 teaspoon dried cilantro leaves)
1/2 teaspoon chili powder

Instructions

In large bowl, combine all ingredients. Cover and refrigerate soup at least 30 minutes or until ready to serve.

Serves

4

Relish:
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon rind
1 teaspoon finely chopped red onion
1 teaspoon extra virgin olive oil
8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped

Soup:
2 cups fat-free, less-sodium chicken broth
1 3/4 cups chopped avocado (about 2)
1 cup water
1 cup rinsed and drained canned navy beans
1/2 cup fat-free plain yogurt
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 small jalapeño pepper, seeded and chopped
1/4 cup (1 ounce) crumbled queso fresco cheese

Instructions

To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.

To prepare soup, combine broth and next 9 ingredients (through jalapeño) in a blender; puree until smooth, scraping sides. Ladle 1 1/4 cups avocado mixture into each of 4 bowls; top each serving with 1/4 cup shrimp mixture and 1 tablespoon cheese.

Per Serving:
Nutritional Information
Calories: 292 (41% from fat)
Fat: 13.2g (sat 2.2g,mono 7.8g,poly 2.6g)
Protein: 23.9g
Carbohydrate: 22.5g
Fiber: 7.3g
Cholesterol: 118mg
Iron: 3.4mg
Sodium: 832mg
Calcium: 146mg

Serves

yields 24 (1-cup) servings

Ingredients

4 pounds tomatillos, husked, washed and quartered
4 cups chopped onions
6 jalapeños, seeded and chopped
6 tablespoons olive oil
3 quarts low-sodium chicken stock or water
8 avocados from Mexico, peeled, pitted and diced
4 cups cilantro leaves
1 cup lime juice
1 tablespoon salt

Instructions

In saucepan over medium heat, cook tomatillos, onion and jalapeño in oil about 5 minutes or until they start to soften. Add broth or water; bring to a simmer and cook 5 minutes more. Cool to room temperature. In blender, pulse tomatillo mixture with avocados and cilantro until roughly puréed. Add lime juice and salt; refrigerate until cold. Thin with water to desired consistency.

Serves

6

Ingredients

2 ripe Avocados from Mexico
1 cup Samuel Adams Boston Lager®
2 (15-ounce) cans of navy beans, drained
2 med. sweet onions, sliced into rings
1 stick of butter
¼ cup all purpose flour
1 cup chicken broth
1 cup half and half
2 ½ teaspoons chili powder
½ teaspoon salt
½ teaspoon pepper, freshly ground
8 oz. Anaheim or Poblano peppers, chopped
2 pounds boneless chicken breasts without the skin, cooked and chopped
½ cups Monterrey Jack cheese, grated
(Optional: 2 teaspoons of hot sauce, Pita chips)

Instructions

In a large pot, melt 2-3 tablespoons of butter over moderate heat. Add onion rings, cook (turning occasionally) until soft and golden. Remove onions and set aside, leaving melted butter in pot.

Creating the roux: Add remaining butter melt over low heat, and whisk in flour. Cook the roux mixture, whisking constantly until light brown/golden color.

Stir in the onions and gradually add the beer, half-and-half and ¾ cup of the broth. Allow the liquids to absorb into roux before adding more. Continue to whisk constantly. Bring mixture to a gentle boil, then reduce to a simmer, stirring occasionally (about 5 minutes or until thickened).

Stir in chili powder, salt, black pepper and hot sauce, if desired. Add beans, peppers, chicken and Monterey Jack cheese, and cook mixture over moderately low heat, stirring occasionally for approx. 20 minutes. Add more broth as needed to reach desired consistency (slightly thick).

Top generously with avocado slices to enhance flavor, texture and visual appeal. If desired, crumble pita chips on top to add crunch and additional flavor. Enjoy with Samuel Adams Boston Lager®.

Created by Jeff Zeanah

© 2011 THE BOSTON BEER COMPANY, BOSTON, MA.
SAVOR THE FLAVOR RESPONSIBLY®.

Ingredients

2 ripe Avocado’s from Mexico
½ seedless cucumber peeled
1 jalapeno diced small
2 tbsp sour cream
1 tbsp hot sauce
1 tbsp extra virgin olive oil
1 ltr cold water
Juice from 2 fresh limes
½ cup fresh cilantro
Salt/white pepper to taste

Instructions

Combine all ingredients in a blender, puree to a smooth creamy consistency (if too thick add more cold water), adjust taste (salt and pepper) refrigerate, serve in a shot glass garnish with a swirl of sour cream and a cilantro leaf

Chef Pablo J, Sanchez
New York City,
The Soigne Chef LLC
http://www.chefpablo.net