Recipe: Chilled Avocado Soup
This healthy, delicious chilled soup is light and refreshing.
Make ahead of time, allow for up to 4 – 6 hours chill time.
Serves: 4
Soup:
| 1 | small | Onion, peeled and finely chopped |
| 2 | Garlic cloves, crushed | |
| 1 | teaspoon | Olive oil |
| 2 1/2 | cup | Avocado pulp, cubed |
| 2 | tablespoons | Lemon juice, freshly squeezed |
| 1 | teaspoon | Chili powder, or to taste |
| 5 | tablespoons | Vegenaise (or other quality mayonnaise) |
| 2 | cups | Vegetable stock, no salt added variety |
| 1 | cup | Light coconut cream, canned |
To garnish:
| 4 | Cucumber slices, large | |
| 1 1/2 | tablespoons | Pine nuts |
| 2 | teaspoons | Parsley, finely chopped |
- Heat the olive oil in a small skillet over medium heat. Add the onion and garlic and sauté for 3 – 5 minutes, or until soft.
- Remove from skillet and transfer to a food processor or blender along with all remaining soup ingredients.
- Blend on high speed until smooth, approx. 1 minutes.
- Divide evenly among 4 glass bowls or jars. Cover and place in the refrigerator, chill for 4-6 hours.
- Just prior to serving, garnish with a slice of cucumber plus a sprinkle of pinenuts and fresh parsley finely chopped.
Data for 1 serving:
|
Calories |
448 |
kcal |
|
Total Carbohydrates |
17 |
g |
|
Protein |
4 |
g |
|
Total Fat |
42 |
g |
|
Saturated Fat |
16 |
g |
|
Polyunsaturated Fat |
2 |
g |
|
Monounsaturated Fat |
10 |
g |
|
Trans Fat |
0 |
g |
|
Cholesterol |
19 |
mg |
|
Sodium |
238 |
mg |
|
Potassium |
576 |
mg |
|
Dietary Fiber |
7 |
g |
|
Sugar |
5 |
g |
|
Vitamin A |
10 |
% Daily Value |
|
Vitamin C |
26 |
% Daily Value |
|
Calcium |
2 |
% Daily Value |
|
Iron |
5 |
% Daily Value |