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Avocado Summer Soup
2 hr prep time
10 min cook time
8servings
Recipe by
Charles Mattocks
Source
Budget-Friendly Fresh and Local Diabetes Cookbook
Photo by
Renee Comet
How to Make Avocado Summer Soup
This cool and refreshing avocado soup is not only diabetes-friendly, but it's a perfect summer dish after a morning at the farmer's market. Packed with heart healthy fats, it's also a nutrition powerhouse.
2 hr prep time
10 min cook time
8servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
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Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
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Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
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Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)
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Add salt to taste and chill for 2–3 hours before serving.
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Garnish with more chopped cilantro.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 120
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 100mg 4%
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Total Carbohydrate
11g
4%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 340mg 7%
Ingredients
onion(s) (finely chopped)
1 small
garlic (minced)
1 clove
canola oil
1 tbsp
Haas avocados (ripe )
2 large
lime juice
1 cup
dry sherry
2 tbsp
low-sodium chicken stock (or 1½ cups homemade chicken broth)
1 1/2 cup
hot sauce
1 tsp
fresh cilantro (chopped)
2 tbsp
milk (low-fat)
2 cup
Kosher Salt
1/8 tsp
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