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
- 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.
