Chilled Avocado & Red Grape Soup
Created by Chef Brad Barnes for Cal Flavor
Prep Time: 15 min Portion Size: 12 oz Method: Puree
Portion Size: 12 oz
Method: Puree
The Chilled Avocado & Red Grape Soup with Cal Flavor Avocados is a refreshing and elegant dish perfect for warm days. This vibrant soup features the creamy, rich texture of Cal Flavor Avocados, blended to perfection with the natural sweetness of red grapes. The combination creates a harmonious balance of flavors, where the buttery smoothness of the avocados complements the juicy burst of the grapes. Served chilled, this soup is both invigorating and satisfying, offering a unique twist on traditional cold soups. Its vibrant green hue, accented by the deep red of the grapes, makes it as visually appealing as it is delicious. Ideal as a starter or a light meal, this chilled soup is a testament to the versatility and delightful flavor of Cal Flavor Avocados.
Ingredients
Step 1…
2.5 cups • Avocado • peel and dice
1 cup • White grape juice
2 each • Lime juice
1 cup • Coconut milk – unsweetened
1.5 cups • Almond milk
1 tbsp • Honey
1 tbsp • Dill
1 tbsp • Fresh mint leaves
1 tsp • Sea salt
Step 2…
1 each • Avocado • peel and dice small
½ cup • Red grapes • sliced thin
3 tbsp • Dill • clean and chop
¼ cup • Almonds, sliced • toasted
¼ cup • Extra-virgin olive oil
1 tsp • Black pepper – coarsely ground
Instructions
Step 1
Place all (step 1) ingredients in a blender and puree smooth.
Step 2
Toss all (step 2) ingredients lightly and use to garnish the soup on top.
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Brad Barnes, CMC
President, Pure Food Consulting
Brad Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. He specializes in strategic business development, serving many food businesses internationally.
Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park, New York, in 2022, where he oversaw all non-degree programming for the college, including Advanced Professional Training, ProChef Certification, and all Operational Consulting. He has been with the college for 12 years and began as Senior Director of Culinary Education.
Today, Brad works with multinational companies as a strategic food business designer, focusing on sustainable food tactics and helping companies bring new product lines to market and re-energize existing products. He also works with companies to re-envision how they do business on every tactical and strategic level in all areas of the food business world.
Brad Barnes, CMC
President, Pure Food Consulting
Brad Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. He specializes in strategic business development, serving many food businesses internationally.
Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park, New York, in 2022, where he oversaw all non-degree programming for the college, including Advanced Professional Training, ProChef Certification, and all Operational Consulting. He has been with the college for 12 years and began as Senior Director of Culinary Education.
Today, Brad works with multinational companies as a strategic food business designer, focusing on sustainable food tactics and helping companies bring new product lines to market and re-energize existing products. He also works with companies to re-envision how they do business on every tactical and strategic level in all areas of the food business world.