Try this Avocado Soup recipe, or contribute your own.
Suggest a better descriptionTo learn more about avocados, please see the February 1998 issue of MARTHA STEWART LIVING. 1. In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalape=F1o pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. 2. Cut watermelon in half crosswise and hollow out, forming a tureen. Seed watermelon and cut into 1/2-inch cubes. Pour soup into watermelon and garnish with watermelon cubes, reserving remaining watermelon for another use. Sources: Special thanks to Josefina Howard Proprietor Rosa Mexicano 1063 First Avenue New York, NY 10022 212-753-7407 for reservations. Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (870g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 245 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.9mg | 0 % | |
Potassium 926.4mg | 24 % | |
Total Carbohydrate 61.2g | 18 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 58.1g | ||
Protein 4.9g | 7 % | |
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: 245
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