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Avocados abound in California these days, but how much guacamole can you really eat?? Well, for me, tons, but after that tons I want something different. This super quick recipe delivers on those Latin flavors in a new and interesting way, provides great nutrition, including being "High In" fiber and "Low In" carbs, and if you insist, you can still dip some tortilla chips in it.
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Spring time is park time. What better to bring along than sparkling wine in a cowboy boot?!

Chilled Avocado Soup

April 4, 2016

30 min or less active, 30 min or less total, gluten-free, soup, spring, summer, vegan

Avocados abound in California these days, but how much guacamole can you really eat?? Well, for me, tons, but after that tons I want something different. This super quick recipe delivers on those Latin flavors in a new and interesting way, provides great nutrition, including being "High In" fiber and "Low In" carbs, and if you insist, you can still dip some tortilla chips in it.
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Information

Servings: 4 (Makes about 5 cups)
Time: About 15 minutes active and total
Price: About $9.10 total; $2.30 per serving
Nutrition (per serving):
Calories: 148
Protein: 3.5g
Fat: 11g
Saturated fat: 1.5g
Carbohydrates: 13g
Fiber: 8.2g
Sodium: 601mg
Cholesterol: 0mg
High In: Vitamins A, C, K, Fiber, Folate, Potassium, Manganese
Good Source: Thiamin, Riboflavin, Vitamin B6, Iron, Magnesium, Copper
Low In: Carbohydrates

Ingredients

  • 2 very ripe avocados, peeled and pitted
  • 1 head romaine lettuce, trimmed and coarsely chopped
  • 1/4 white onion, coarsely chopped
  • 1/4 cup cilantro leaves, some stems are ok
  • 2 garlic cloves
  • Juice of 1/2 lime
  • 1 serrano or 1/2 jalapeno, seeded and coarsely chopped
  • 1 1/2 cups water or vegetable stock
  • 1 tsp salt

Preparation

  1. Add everything to a food processor and puree well. You may need to add the lettuce in batches. Adjust seasonings and serve immediately or chill before serving.

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