Try this Martinos Avocado Soup recipe, or contribute your own.
Suggest a better descriptionChoose avocados that are very soft. If they give slightly in the store, buy them and put the avocados in a brown paper bag unrefrigerated, to soften. Theyre usually ready in 24 hours unless the avocados were rock-hard to begin with, in which case wait 3 days and give up if they never soften. Cut the soft avocados in two, the long way. Remove the seed with a knife. (Hit the seed with the sharp side of a kitchen knife. The seed will stick to the blade and come right out.) Scoop out the avocado with a spoon, putting the flesh in a blender. Add the can of chicken broth and process on high for about 3 1/2 minutes. The mixture will become thick and light green. Add juice of 1/2 lime and pulse once or twice to distribute it. Taste the soup and add salt and/or pepper if it needs them. Chill the soup and serve it ice cold, topped with fresh croutons. Posted to recipelu-digest by Eeyore
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 20 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.3mg | 0 % | |
Potassium 68.3mg | 2 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.2g | ||
Protein 0.5g | 1 % | |
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: 20
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