The Pioneer Woman Tasty Kitchen
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Chilled Avocado Soup

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A thick and luscious avocado soup that is served cold for those scorching hot summer nights.

Ingredients

  • 1 whole Medium-sized Ripe Hass Avocado, Peeled And Pitted
  • ½ cups Low Fat Buttermilk, Well-shaken
  • ¼ cups Low Sodium Vegetable Stock
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 2 Tablespoons Chopped Fresh Cilantro
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Chili Powder
  • ¼ teaspoons Kosher Salt, Or To Taste
  • ⅛ teaspoons Freshly Ground Black Pepper, Or To Taste
  • Optional Accoutrements/garnishes Listed Below

Preparation

Optional Accoutrements (quantities vary to taste and preference):
– Roasted/grilled corn kernels (I used thawed Trader Joe’s frozen roasted corn).
– A drizzle of olive oil (I used lime olive oil from Boston Olive Oil Company).
– Diced tomatoes
– Plain 2% Greek yogurt
– Hot sauce (I used Tobasco chipotle hot sauce)
– Additional fresh, chopped cilantro

Directions:
Place all of the above ingredients, except for salt and pepper (and the optional garnishes), in a food processor or blender.

Process/blend until smooth. Season to taste with salt and pepper.

Chill in the fridge until cold.

Top with accoutrements of your choice.

Nutritional Information Per Serving(without accoutrements):
170.8 calories, 13.9 grams fat, 2.2 grams saturated fat, 10.8 grams carbohydrates, 5.9 grams fiber, 3.4 grams sugars, 3.7 grams protein

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2 Reviews

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April Radke on 6.13.2012

It tastes a lot like guacamole, but good guacamole. The kind of guacamole that is perfectly acceptable to eat with a spoon.

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jesag07 on 9.1.2011

I just finished making this soup, it was creamy and delicious! I doubled the recipe for my husband and I, and it was so easy,I can see my self taking it to parties and etc. Great recipe! Thanks.

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