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1. Using a blender, puree 1 avocado, the buttermilk and scallion whites. Add the lime peel and three-quarters of the lime juice. With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth. Season with salt; refrigerate.
2. Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl. Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
3. Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips. Serve with the remaining tortilla chips on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1898g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2002 | ||
Calories from Fat: 1072 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.1g | 159 % | |
Saturated Fat 28.3g | 141 % | |
Monounsaturated Fat 62.2g | ||
Polyunsanturated Fat 20.4g | ||
Cholesterol 95.3mg | 29 % | |
Sodium 2011.6mg | 69 % | |
Potassium 4358.4mg | 115 % | |
Total Carbohydrate 198g | 58 % | |
Dietary Fiber 42g | 168 % | |
Sugars, other 156g | ||
Protein 53.7g | 77 % | |
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: 2002
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