Avocado Soup With Salsa
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2medium, ripe avocados, preferably Haas
- 1tablespoon fresh lemon juice
- 1cup low-fat or nonfat yogurt
- 1½ to 3cups vegetable stock
- Fine sea salt to taste
- Dash Tabasco, or to taste
- 1cup tomato salsa or ¾ cup chopped watercress leaves and plum tomatoes, for garnis
Nutritional analysis per serving (4 servings)
204 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 6 grams protein; 769 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel and pit avocados; cut chunks into a food processor. Add lemon juice and yogurt, and process. Add 1 cup stock; then, gradually add more until soup is thinned to desired consistency. Add salt and Tabasco to taste. Transfer to a bowl, cover and chill 2 hours or overnight.
- Step 2
To serve, stir well, ladle into bowls and garnish with a spoonful of salsa or watercress and tomatoes.
Private Notes