A thick and luscious avocado soup that is served cold for those scorching hot summer nights.
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
You must be logged in to post a review.
It tastes a lot like guacamole, but good guacamole. The kind of guacamole that is perfectly acceptable to eat with a spoon.
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.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.