Avocados for Any Occasion

Here are three mouthwatering reasons to try this buttery-smooth green gem.

The rich, tropical flavor and velvety texture of avocados are unmistakable. This time of year their abundance in grocery stores makes them an ideal ingredient in the Southern kitchen.

Take full advantage of their availability by trying this tempting collection of recipes. From the crowd-pleasing Loaded Turkey Melt to entertaining-friendly Avocado Butter, there's something for every occasion.

Ripen firm avocados in a sealed brown paper bag for two to five days at room temperature. To ripen one in a pinch, reader Jackie Oglesby pricks the fruit with a fork a few times before heating it in the microwave on MEDIUM heat in 30-second intervals just until soft. "It doesn't develop the same flavor as a ripe avocado, but it will soften enough to mash," she says. SCOTT JONES

AVOCADO SOUP

MAKES 4 CUPS

PREP: 25 MIN., CHILL: 1 HR.

2 ripe avocados, quartered

¼ cup chopped green onion

2 tablespoons fresh orange or pineapple juice

1 tablespoon chopped fresh cilantro

½ to 1 teaspoon salt

¼ teaspoon ground red pepper

¼ teaspoon ground black pepper

1/8 teaspoon ground cumin

3 cups chicken broth, chilled

1 (8-ounce) container fat-free plain yogurt

Garnishes: cooked shrimp, avocado slices

PROCESS avocado quarters in a blender or food processor until smooth, stopping to scrape down sides. Set aside.

PROCESS green onion and next 7 ingredients until smooth, stopping to scrape down sides. Pour into a large bowl; gradually whisk in avocado and yogurt. Cover and chill 1 hour. Garnish, if desired. CARSON MORRIS

ATLANTA, GEORGIA

AVOCADO BUTTER

MAKES 1 ¼ CUPS

PREP: 20 MIN., CHILL: 1 HR.

Although not a true butter, this creamy topping makes a great sandwich spread. It's also a terrific all-around topping for grilled and broiled items such as steak, fish, or chicken.

2 ripe avocados

1 tablespoon fresh lime juice

¼ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground red pepper

1/8 teaspoon ground black pepper

¼ cup extra virgin olive oil

CUT avocados in half. Scoop pulp into a food processor or blender.

ADD lime juice and next 4 ingredients; process until smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream through food chute; process until smooth. Chill 1 hour. VANCE BAGLEY

ORLANDO, FLORIDA

LOADED TURKEY MELT

MAKES 4 SANDWICHES

PREP: 30 MIN., COOK: 12 MIN. PER BATCH

2 ripe avocados, peeled and mashed

2 tablespoons mayonnaise

1 teaspoon garlic powder

8 bread slices

1 pound thinly sliced deli turkey

4 tomato slices

4 sliced red onion rings

8 bacon slices, cooked

¼ pound smoked mozzarella cheese slices

3 tablespoons butter, softened

STIR together avocado, mayonnaise, and garlic powder. Spread avocado mixture on one side of 4 bread slices.

Top evenly with turkey, tomato, onion, bacon, cheese, and remaining bread slices.

SPREAD half of butter on one side of each sandwich. Place, buttered sides down, in a large hot nonstick skillet. Cook over medium heat 6 minutes or until golden.

SPREAD remaining butter on ungrilled sides; turn and cook 6 more minutes or until golden. Repeat, if necessary, for any remaining sandwiches. JACKIE OGLESBY

BOCA RATON, FLORIDA

OVEN-GRILLED LOADED TURKEY MELTS: Place buttered sandwiches on a baking sheet. Place a second baking sheet on top of sandwiches. Bake at 400° for 20 minutes or until golden.

Copyright Southern Progress Corporation Jun 2005
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