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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.

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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