Try this Cold Avocado Soup with Chili Coriander Cream recipe, or contribute your own.
Suggest a better descriptionHalve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin with remaining ice water to desired consistency and chill, covered, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer.) For the Chili Coriander Cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides until very smooth. Cream may be made 6 hours ahead and chilled. Serve soup with Chili Coriander Cream and coriander sprigs. Yield: 7 cups of soup Recipe by: Cooking Live Show #CL8867 Posted to MC-Recipe Digest V1 #592 by Angele Freeman
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Serving Size: 1 Serving (801g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 275 | ||
Calories from Fat: 110 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 39mg | 12 % | |
Sodium 1273.4mg | 44 % | |
Potassium 993.4mg | 26 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.4g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
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